Easy maple miso sheet pan brussels sprouts and tofu! Simply bake the tofu and brussels in the maple miso marinade, then toss with roasted almonds, fresh herbs, and feta and dinner is served. Gluten-free, vegan optional.
I love the idea of sheet pan meals but realized I’ve only ever posted one sheet pan recipe on the site! So today I’m here to change that with this easy maple miso sheet pan brussels sprouts and tofu. Simply mix together the tangy marinade, roast the tofu and brussels, top with alllll the toppings (or pick and choose your favorite), and serve. So easy and flavorful.
Sheet Pan Brussels and Tofu Ingredient Notes
All the ingredients in this sheet pan recipe are pretty straightforward, but here are a few notes!
Miso is a traditional Japanese seasoning made from fermented soybeans and (usually) a grain. It’s salty and savory and pairs perfectly with maple syrup for a little sweet and savory situation. There are a ton of different varieties, but I usually buy this one, which can be found in the refrigerated section (near the produce!) at Whole Foods Market or other natural grocery stores. This one also has great reviews.
Since soy is a highly pesticide sprayed crop, I recommend opting for organic tofu, if possible! Trader Joe’s has a sprouted tofu, which I love, but any extra-firm tofu will work. Just make sure you look for a block that’s labeled “super firm” or “extra firm” for best results.
How to Thinly Slice Brussels Sprouts
My favorite way, by far, to thinly slice brussels sprouts is using the slicing blade attachment that comes with most food processors. It will thinly slice whole brussels sprouts in a few minutes – and since there are no other ingredients involved, the food processor is very easy to clean afterward ;)).
If you don’t have a food processor with a slicing blade attachment, a sharp knife works! Simply slice the brussels sprouts while the tofu is baking to save time.
Sheet Pan Brussels Sprouts and Tofu Toppings
Toppings! The best part, in my opinion. Like most of my recipes, the toppings are choose-your-own-adventure – add what I suggest or use what you have. I love the roasted almonds + fresh herb combination to instantly elevate any vegetable main dish. If you want to use feta but are dairy-free, this plant-based feta is great! Otherwise, this is my favorite feta cheese.
Easy Clean-Up Tips
To cut down on the number of dishes you have to clean, use just one sheet pan (kind of the point of the recipe ;)) and one bowl. After you toss the tofu in the marinade and put it in the oven, add the brussels sprouts to the same bowl – no need to wash it first.
I’m obsessed with these silicone baking mats but parchment paper would help speed up clean-up too.
If you tried this Maple Miso Sheet Pan Brussels Sprouts and Tofu or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Maple Miso Sheet Pan Brussels Sprouts and Tofu
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
Description
Easy maple miso sheet pan brussels sprouts and tofu! Simply bake the tofu and brussels in the maple miso marinade, then toss with roasted almonds, fresh herbs, and feta and dinner is served. Gluten-free, vegan optional.
Ingredients
Maple Miso Marinade
- 2 tablespoons Dijon mustard
- 2 tablespoons light miso paste
- 2 tablespoons pure maple syrup
- juice of half a lemon (zest it first and reserve the zest and second half for the brussels!)
- 1 tablespoon extra virgin olive oil
Brussels and Tofu
- 1 package (14-16 oz) extra-firm tofu, drained and cut into 1/2-inch cubes
- 1 lb brussels sprouts, thinly sliced (see notes)
- zest of 1 lemon and juice of remaining half
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ground black pepper
Mix-In Toppings
- 1/2 cup roasted almonds, coarsely chopped
- 1/4 cup dried cranberries
- 3–4 oz crumbled feta (optional or dairy-free, if desired)
- one or more fresh herbs, like parsley, cilantro, and/or basil, chopped
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix the marinade ingredients together until creamy. Add the cubed tofu and gently stir to coat. Set aside until the oven is preheated.
- Once the oven is preheated, arrange the tofu on a rimmed baking sheet and bake for 15 minutes.
- While the tofu is baking, prep the brussels sprouts. Add the thinly sliced brussels sprouts to the same large bowl that the tofu was in (no need to clean it first). Add the zest of 1 lemon, the juice of half the lemon, 3 tablespoons extra virgin olive oil, 1 teaspoon of salt, and a generous amount of ground black pepper. Mix so the brussels are well coated.
- Once 15 minutes have passed, remove the tofu from the oven, flip the tofu, and push to one half of the sheet pan. Evenly spread the brussels sprouts on the other half of the sheet pan. Put everything back in the oven for 15-20 minutes, until the brussels sprouts are softened and just beginning to brown.
- Mix the tofu and brussels together on the baking sheet. Sprinkle with almonds, cranberries, feta (if using), and fresh herbs. Serve and enjoy!
Notes
The easiest way to slice the brussels sprouts is using food processor with the slicing blade attachment (most come with one). Just pop them down the chute and, voila, perfectly sliced brussels. Alternatively, you can very thinly slice the brussels sprouts by hand.
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