You’re looking at roasted Brussels sprouts and crispy baked tofu over brown rice, drizzled with an irresistible honey-sesame glaze that brings it all together. This recipe features a few staple Asian ingredients, but it’s not one you’ll find on a takeout menu.
Have you made this recipe already, by chance? It’s one of my favorites from four years ago, but I was afraid the photos weren’t doing it justice. Over the weekend, it got some new beauty shots, and I’m sharing it again with some new notes!
This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch.
While this recipe requires making several components, I love how the recipe comes together. You can bake the Brussels and the tofu in the oven at the same time, which might seem complicated at first glance, but it’s absolutely not! While those bake, the rice and glaze will be simmering on the stove. Then, it’s assembly time and dinner time.
In fact, I love this recipe so much that it inspired one of the recipes in my cookbook—the Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce on page 175. I get hungry just looking at its photo. So good!
Change It Up
This recipe is quite versatile! I’d suggest making it as-is the first time, and then you can play around with these ideas.
- You can easily change up this recipe by choosing to use different vegetables (broccoli and bell pepper were fantastic in my cookbook recipe).
- You could also drizzle the recipe with peanut sauce instead of the honey-sesame glaze.
- Or, increase the sprouts to 2 pounds, omit the tofu and rice, and you’ll have an irresistible Brussels sprout side dish (better yet, follow my Kung Pao Brussels sprouts recipe).
Please let me know how the recipe turns out for you in the comments! I’m always so happy to hear from you.
Watch How to Make Roasted Brussels Sprouts & Crispy Baked Tofu with Honey-Sesame Glaze
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Author:
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 main servings 1x
- Category: Entree
- Method: Stovetop and baked
- Cuisine: Asian
Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you’re ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime.
Ingredients
Brown rice
- 1 ¼ cup brown rice, preferably short grain
Roasted brussels sprouts
- 1 ½ pounds Brussels sprouts
- 1 ½ tablespoons extra-virgin olive oil
- Fine grain sea salt
Extra crispy baked tofu
- 1 block (15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
- ¼ cup reduced-sodium tamari* or soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Garnish
- 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
- Big handful fresh cilantro leaves, torn by hand
Instructions
- Prep work: Position your oven racks in the lower third and upper third of the oven.Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking). Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
- Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
- Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
- Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
- To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside, partially covered, until you’re ready to serve.
- To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
- To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
- To assemble: Divide the rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
Notes
Glazed brussels sprouts adapted from Greens and Chocolate. Tofu adapted from The Kitchn.
*Tamari note: Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
dana
Looks delish! If your photos have me SERIOUSLY craving tofu, you’ve done your job. Happy 4-year blog anniversary! So proud of all you’ve accomplished in this gorgeous internet space. KEEP DOIN’ IT.
Melanie
I was missing my vegan-loving daughter today, who is studying abroad in Argentina, so decided to make this in her honor. Absolutely the best way I have ever made tofu! Super yummy and tasty! My hubby enjoyed it also. I followed the recipe exactly as written for a vegan dish. I did double the sauce. Can’t wait to make again and share with friends. Many thanks, Kate. I’ve just recently found your blog and if I made everything you’ve posted that looks so wonderful, I would be in the kitchen 24/7!
Kate
Thank you, Melanie! Glad this recipe made you feel better. :)
taylor @ greens & chocolate
Yumyumyumyumyumyum! Cannot wait to make this…I haven’t made tofu in forever and now you have me craving it! Plus, I’m in love with the brussels already :)
Katie @ Veggie and the Beast
This is my ideal meal. I LOVE brussels sprouts, and crispy tofu is the best. I’ll have to try this tofu baking method – I usually stir fry mine to get that crisp exterior, but that is more work (and oil) intensive than baking. Beautiful photos, as usual! :)
Emma
Happy (nearly) 4 year blogiversary!
I’m so happy I found “Cookie and Kate”, even if it was only pretty recently.
Love the look of this recipe. There’s something magical about roasted cruciferous veg :)
Katrina @ Warm Vanilla Sugar
That tofu. Bah! So yummy!
Becky @ A Calculated Whisk
Congratulations on four years! You really have me craving this dish, despite my lack of love for tofu. All your brussels sprouts recipes are amazing!
Doreen Colnaghi
Wow, this sounds delicious. I can’t wait to make it. Thank you!
Phi @ The Sweetphi Blog
Four Years? AWE! Congrats! I just recently found your blog and love it! I also love roasted brussels sprouts so next time I make them I’ll have to add some tofu and make this because it sounds awesome!
Rebecca
Ugh this looks delicious. I haven’t had Brussels sprouts in forever I must make this.
cheri
Congratulations, four years is big, really big. well done!
Beth @ Tasty Yummies
Awww no way, next week is my blog’s 4 year anniversary, too!! Looks like I am in some good company ;) Yay happy blogaversary to you!
Oh and I am totally loving this recipe, that glaze looks incredible.
Emma
Perfection!
Happy Anniversary!
sandra
I need to make more tofu – this looks really good.
Mari
I tried this with cabbage instead of brussels sprouts…yum! I’m pretty sure that glaze could make cardboard taste good :)
Kate
Thanks, Mari! I’d love to try your cabbage version.
Lisa @ Simple Pairings
You totally win the award for most delicious-looking tofu! That glaze looks incredible. I haven’t dabbled in tofu much, but you certainly have peaked my interest! This recipe looks fabulous.
Kate
Thanks, Lisa! Usually tofu is kind of fussy to cook but this baked method is really easy and delicious.
Joanne
Truth – I would have happily eaten this for easter lunch! And now I shall even more happily eat it for dinner this week. MORE happily because I won’t have to share with all of the.boy’s relatives. :P
Sarah
Just found your blog yesterday and I’m really loving your beautiful photos and your enticing recipes! I think I pinned every single salad from your recent list of filling salads and I’m looking forward to trying them. I am also in Kansas City – a wonderful place to live!
Kate
Thank you for the sweet comment, Sarah! It’s always nice to hear from a local. So glad you found my blog, and I hope you love all of those salads.
Phoebe Lapine @FeedMePhoebe
Brussel sprouts are one of my favorite vegetables-I love that you were able to combine them into a one-dish meal, and the glaze looks delicious.
Amy # parsleyinmyteeth
Wow – four years! That’s quite an accomplishment. Congratulations. I think your blog is awesome! And this dish looks delish!!!
Kate
Thank you, Amy!
afracooking
Reading the title I was a little doubtful: tofu (often so bland)? brussle sprouts (often so bitter)? But you really have turned them into a fabulous dish! It looks amazingly tasty!
Kate
Nope, this dish is definitely not bland or bitter! I think you’d love it, Afra.
dishing up the dirt
Happy four year anniversary!!!! Love your blog, love the food, and love Cookie too! This looks delish.
Kate
Thank you, Andrea! :)
ginger bauerband
I am forwarding this recipe to the best restaurant in town, Restaurant 195/Nature’s Own. I am hopeful Chef Prim will put it on the menu!!
ginger bauerband
That’s in Southern Pines, NC.
Kate
That would be so cool if he did!
Meredith @ Unexpectedly Magnificent
This looks AMAZING! I can’t wait to try it!
Congratulations on your blog anniversary! Your blog is one of my favorites. :)
Meredith @ Unexpectedly Magnificent
I finally made this tonight. Instead of tofu, I used butternut squash. The glaze is delicious! I definitely plan to double the amount of glaze next time.
Kate
Thanks, Meredith! Your version looked so good!
Rachel Cooks
Oh my gosh — this looks phenomenal!
Kasey
Congrats! Four years…I continue to be inspired by you. xo
Kate
Thank you, sweet friend!
Lily (A Rhubarb Rhapsody)
Congratulations! A wonderful way to prepare brussels sprouts- pretty sure it could convert many a brussels sprout hater. :)
Jamie
Congratulations on your four years! I’m still new to blogging…I’m only on month 4 but I’m loving it! That recipe looks absolutely delicious! I’m definitely going to have to make this soon!!! :)
Jamie levine
Congrats on four years! Time flies, doesn’t it? You’ve nailed one of the few ways I’ll eat tofu.
Kate
Thanks, Jamie! I don’t cook or eat tofu very often, but I’m really digging this baked tofu.
Catherine @ foodiecology
First, congrats on 4 years!
Second, I just made this tonight, and despite misreading the amount of Sriracha (I added 2 Tbsp instead of tsp, oops! Luckily I salvaged the glaze by increasing all the other ingredients), it was delicious. This was my first time cooking tofu, and I have to say, I’m a fan (so was the husband). Thanks for the recipe. :-)
Kate
Thanks, Catherine! I’m glad you saved the glaze. So glad you both enjoyed the recipe. That tofu cooking method is my favorite so far.
Aaron
Tried this tonight, was fantastic! Might replace some of the tamari in the glaze with water or low-sodium chicken stock, to cut back on the saltiness of the glaze however. Damned tasty however, this is a good one. :-)
Kate
Thanks, Aaron! You could probably just reduce the amount of tamari, but I bet stock would be nice, too.
CJ
I agree – the tofu and brussels sprouts were good, but the glaze was too salty.
Nina
Also agree–LOVED the recipe and the taste of the glaze, apart from it being too salty. Will halve the amount of tamari next time.
Lori
I made this last night. I doubled tofu, but not sauce. Family of five ate all of it! We loved it. I cook a lot with tofu, but had not tried baking with cornstarch. Thanks for great recipe!
Kate
Lori, so glad you all loved the recipe! I think that baked tofu would be a great addition to lots of dishes.
Elaine Miller
Yum, yum, yum. Made this a few nights ago an hubby LOVED it. I’m making it again tonight for friends coming over. I roasted a sweet potato along with the brussel sprouts since I thought the color and sweetness would compliment the sprouts. Tonight I’m mixing it up a bit and roasting sprouts, asparagus (since it’s in season), bell peppers and sweet potatoes. Should be some nice colors. Thanks for the recipe.
Kate
Elaine, I’m happy you’re enjoying the recipe so much! Your veggie selection sounds really delicious.
Olivia
The honey-sesame glaze is delicious! I loved it just as much, if not more, the next night. Not that there were many leftovers. We devoured most of the dish the first night.
Kate
Thanks, Olivia! I’m so glad you’re loving the glaze. I want to pour glaze on everything now.
Jesse
I’m vegetarian, I dislike Tofu, but I have to make this. Thank you. :)
Kate
I think you just might love it! Of course, you can skip the tofu if you’d like.
Krystal
Delicious! My carnivore husband thoroughly enjoyed this! I love that I can always count on your recipes to be so delicious–I leave people LOVING things they thought they didn’t like. There is nothing like that veggie “aha” moment where people realize they really actually do like veggies! I doubled the recipe to use for lunches during the week and am loving it. Congratulations on 4 years and thank you for all your recipes!
Kate
:) Thank you again, Krystal. I’m glad to hear I’m turning your people into vegetable lovers! You make my work worthwhile.
Nikki
I made this last night (over quinoa instead of brown rice) and holy moly was it delicious! I went a little overboard on the cornstarch so the tofu wasn’t perfect, but everything was still so good. I think I’ll be roasting my brussels sprouts like this all the time now!
Kate
Thanks, Nikki! I’m so glad you loved the recipe! I bet it’s really good over quinoa.
Wendy
I’m so grateful to have found your blog. So far, I’ve loved everything I’ve made, and the combo of Brussels and tofu prepared like this is unbeatable. I’ve been looking for a way of making tofu crisp without sautéing it in oil for…ever. I had the arrowroot powder and this will be my go-to way of preparing it. I loved this meal so much that I went ahead and ate it for two days, every meal. That’s a good sign. Thank you!
Kate
Wendy, thank you so much for commenting! I’m so glad you’re loving the recipes. Eating the brussels sprouts/tofu dish for two days straight is a big compliment! That tofu is pretty irresistible, huh?
Ashlae
Forgot to tell ya, I made this for a gathering with friends a couple weeks ago and it was a HUGE hit. So good, lady. Really love those roast-y brussels. :)
Kate
YES! Happy to hear that, Ashlae. Thanks for letting me know. P.s. Please put some pancakes on your blog! :D
Doreen Colnaghi
Just had this for dinner tonight and it was as delicious as it looks! It was a lot of work, but well worth the effort. Thank you!
Kate
So glad the dish turned out well for you, Doreen! I appreciate you taking the time to comment!
Kate S.
I’m ashamed to say this was the first time I’ve ever cooked or even eaten Brussels sprouts (my mom always hated them, so we never had them growing up). Well, short version: you’re my new favorite person. This recipe was amazing!!! (And your name obvs means you’re good people) :) Thanks!
Kate
Yes! High five, fellow Kate! So glad you loved the sprouts. I didn’t grow up eating them, either, but halved and roasted brussels are my favorite. You might also like my raw brussels slaw—it is just tiny cabbage, after all.
Sarah
This was great. Thank you for sharing. Will definitely make again.
Kate
Thank you, Sarah! Happy to hear it.
Mona
So nice to be able to make a quick, healthy meal after a long day at work. Devouring as we speak :)
Kate
Hooray! Glad you enjoyed the sprouts, Mona!
Anna
I made this today and it was sooo good! I forgot the sesame seeds though, guess I got too excited when I poured the glaze, I just wanted to start eating haha. I’ve been trying lots of your recipes since I found your blog about 3 weeks ago and I’ve loved everything! Your blog is amazing and super-inspiring! :)
Kate
Hooray! Thank you, Anna! I’m so glad you found my blog. :)
Zachery
The maple syrup turned out to be not so good but the rest of it turned out great.
Kate
Hey Zachery, I’m sorry to hear that. Did you use real maple syrup?
Zachery
Yes but I think I might have had the heat too high and it burned the sesame oil. I’m going to try again with honey. Thanks for replying!
Kate
Ok, I hope it works better next time!
kat
This was fabulous!!! Making it again tonight – do you differentiate between seasoned rice vinegar and regular rice vinegar?
Kate
Hey Kat, that’s a good question. I just googled the differences and learned that seasoned rice vinegar has additional salt and sugar added. I have always just used regular rice vinegar!
Kat
Okay great. Thanks!!!!!
Tracy
Compared to how delicious it is, this recipe is ridiculously easy. I was craving a sweet and spicy brussel sprout, and found you through a google search. I happened to have a block of pressed tofu so I don’t know if that contributed to how crispy the tofu was – it puffed up like a tater tot! It was so good. I will be trying more of your recipes!
Kate
Yesss! So glad you loved this dish. I bet your pressed tofu made a difference! Good to know.
Lorrie
Vegan daughter asked carnivore dad to make some good things for her to enjoy at Thanksgiving table. This was SO DARN GOOD!!! Everyone enjoyed it! Also was great on day 2 for lunch. And we’ve already made it again — just one week later! Thank you!
Kate
Fabulous! Thank you, Lorrie, so glad this dish went over well with your family!
Edna Lewis
I tried this more for the glaze than anything else. And, it was well worth the effort! This was great! I’m adding it to the rotation.
Kate
So glad to hear it, Edna! I love that glaze. I think it would be fantastic on broccoli.
edna lewis
PS: Looking forward to trying this with eggplant
Ailla
Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.
Kate
Ailla, thank you! So happy you’re enjoying the recipes. I hope to have good news for you soon!
Kate
Thank you for sharing your wonderful recipes! I made this today and my husband, who has not eaten brussel sprouts for 20 years and said he would ‘give it a try but will have something else for dinner’ ended up asking for seconds!
We are very gradually becoming vegans and advice like yours really help to learn about new approaches to cooking and the fact vegan food can taste even better than a carnivorous diet. I’m trying your brownie recipe next :)
Kate
Thanks, Kate! So glad you both enjoyed this dish. It’s one of my favorites!
Alyssa
Hey Kate!
Made this tonight and my glaze was runny! Any ideas why? I followed the recipe to a T!
Was still delicious, nonetheless. :)
Kate
Uh oh, sorry to hear that! Maybe your temperature was a little lower than mine and your glaze needed longer to cook down?
Kristen
Thanks so much for this wonderful recipe. I love our photos and great directions. I just moved into a new place, and it is crazy cold in the NE, so I wanted to use the oven tonight. I had tofu and brussels I picked up yesterday, and even though I was short a couple ingredients, I was determined to make it work (without going to the store). Subbed a little flour as I’m out of corn starch; no sesame oil on hand, but I had natural peanut butter, the kind that separates, so I skimmed a couple teaspoons of the peanut oil of the top instead. I used the maple syrup as no honey. I had some fresh ginger, so I grated about a half a TBSp into the glaze/sauce–yum. Everything came out really well–my hubby had seconds and so did I. Amazing dish for a cold winter night! Thanks again!
Kate
Thanks Kristen! So glad you both enjoyed this dish. I never would have thought to skim oil from peanut butter—brilliant!
Kristen
oops, forgot to rate in my last comment–4 stars for sure!
Shannon
I’m going to make this tonight and share it with my boyfriend. It sounds like the perfect meal for the time of year and weather we’ve been having. I’m in the Canadian prairies where temperatures are usually -30 celcius, but it’s been hovering around 0 celcius (freezing point) for the last 5 days or so – extremely mild temperatures. So I don’t feel like making a big batch of hearty soup, but I don’t feel like making a light salad either. This will be perfect!
Kate
Hope you two stay warm, Shannon! I think you’re right, this dish should do the trick!
Sammi
Had this bookmarked to make for a while, finally made it today. My husband loved it and didn’t even miss meat!! The glaze was delicious. Thank you so much!
Kate
Awesome! Thanks, Sammi!
Janet
I made this last night and it was delicious. This was actually the first time I’ve ever made tofu, and it was a great introduction. I’ll definitely be making this again (soon)!
Kate
Hooray! Thanks, Janet! This is my favorite way to prepare tofu. Glad you found it!
Amy
This is my first time working with tofu, and my first time on your blog. You have won me over. AhhhMAZING recipe!
Kate
Thanks, Amy! Welcome to my blog, hope you enjoy the other recipes just as much!
Rachel R.
I’m pretty sure Brussels sprouts are made of magic – they are SO DELICIOUS. Made this for dinner tonight – was a HUGE hit with the hubs. I actually thought it was really easy to make – a little time-consuming, but the prep was a cinch. Thanks for another delicious recipe!
Kate
Thank you, Rachel! So glad you guys enjoyed it.
Kath
I made this for dinner last night. What an absolute winner! The slightly charred and bitter sprouts balanced perfectly with the sweet sauce (that is delicious!) and the nutty rice tied into the sesame seeds.
Super tasty and amazingly put together dish.
Thanks!
Kate
Thanks Kath! So glad you enjoyed it.
Sarah Bennett
My friend shared your blog with me last week and I made this dish yesterday. Never in my life did I think I would actually want to eat tofu because it tasted good! I will definitely be making this again. I did leave the tofu in the oven for 35ish mins, but it wasn’t crispy at all. I am guessing I didn’t drain it enough! Is there anyway you can include nutritional information on your recipes? That would be very helpful!
Kate
Hmm, yes, I suspect there was still too much water in your tofu! Draining tofu is one of my least favorite things to do, ugh. I’m sorry, I don’t include nutrition information because it really varies depending on your ingredients and serving sizes. I don’t want to include inaccurate information!
Marion Martin
HAPPY ANNIVERSARY KATE, LOVE YOUR RECIPES.
Kate
Thank you, Marion!
Rachel
This recipe was delicious- even the leftovers were really good. My tofu wasn’t as crispy as I think it should have been, but it wasn’t easy removing all of that liquid. I would definitely make this again.
Kate
Thank you, Rachel! Glad to hear it. Draining tofu is one of my least favorite things. :(
Scarlett
Delish! This has been on my list for awhile, so I’m so glad I finally made it! Tastes amazing, easy to make, and simple ingredients.
Kate
Thanks, Scarlett! Happy to hear it!
Emma in Oz
Hi, I only recently came across your website!
Just made this recipe tonight and oh my! Me and hubby loved it! Delicious!
Will make it many more times.
Looking forward to trying many more of your beutiful recipes. Please keep it up:)
Kate
Thank you, Emma! So glad you enjoyed this one! Yay! Hope you like my other recipes just as much. :)
Tanya
This recipe is so flavorful! It’s a bit unexpected; how well brussel sprouts, tofu, soy sauce, honey and cilantro go together but they really do complement each other beautifully. This is a new favorite! Thank you for sharing!
Kate
Thank you, Tanya! Happy to hear it!
Catie
Hi Kate! I am new to your website, and relatively new to both the vegetarian world and cooking in general (I am the type of person that can “burn water”). Thanks to your detailed instructions and photos, I successfully made this dish and both my boyfriend and I absolutely loved it. The flavors were incredible. I look forward to trying more recipes from your site! Thanks for sharing!
Kate
Thank you for saying hello, Catie! So glad this one turned out well for you! Hope you love the others, too. :)
Hilary
This is a great recipe!! Super delicious!! I love the way you bake the tofu because its so easy and it comes out crispy with a great texture.
Thank you!
Kate
Thank you, Hilary!
Échos verts ❀ Natasha
Dear Kate,
I must confess that I had never actually cooked Brussel Sprouts before finding this recipe… and I love it so much that every time I get Brussel Sprouts, I can’t help but make it again instead of trying new ones… Thank you so much :-)
Natasha
Kate
I love that! Thank you, Natasha!
Tali
This was really delicious! Even my daughter loved it and she never loves my forays into vegan cooking! I will definitely make this again.
Kate
Thank you, Tali! That’s great to hear!
Beth
Ahhhh….This was SO good. Pro tip: if you have an Asian grocery store nearby, they sell toasted sesame seeds in bulk. I have a large shaker container on hand to use. So much more affordable than the small containers of sesame seeds you find at the regular grocery store.
Kate
Yes! So glad you enjoyed it, Beth. Great tip on the sesame seeds!!!
Johanna
OMG. Just made this and it was DELICIOUS. Another great brussels sprouts recipe is frying them in a pan with halloumi, a ton of garlic and some walnuts. Season with salt, honey and lemon.
Kate
Thanks, Johanna! Your other Brussels sprouts recipe sounds amazing. I want to try it soon!
Sonia Button
Holy crap, this recipe came out SOOO good. I mean, I figured it’d be good, but not absurdly delicious and simple to make.
I did have to cook the tofu a for more like 50 minutes, and the sauce took about 25 minutes to really get down to the right consistency. I didn’t have cilantro so I substituted green onions. Definitely a keeper, especially the sauce!
Sonia Button
Oh, and I added some garlic to the brussels sprouts!
Kate
Thank you, Sonia! I’m glad you loved this one.
Lori
Hi, Kate, stumbled across thus recipe and made it tonight. I happened to have shredded Brussels (which really confused the kids). Absolutely delicious!
Kate
Thank you, Lori! Shredded roasted Brussels sounds awesome to me. :)
Joann
This was fantastic !! The glaze is awesome. I tried it on roasted eggplant, also wonderful!
Kate
Thank you, Joann!
Dina
This was so incredibly delicious! Thank you for the recipe, Kate! Will definitely be making it many times to come. My husband and I loved it. Also, my kitty, Pinto, says hi to Cookie! :) (PS – took a photo and tagged on Instagram!)
Kate
Thank you, Dina! I think I saw your photo tonight—lovely!!
Liz
Really an awesome tofu recipe! I added 2tbs of orange juice to the sauce and put it on all the roasted veggies we made. Definitely will make again! Thank you
Kate
Thank you, Liz! That’s a great idea!
Jane
Hi Kate,
New to your website, have made a few recipes now including this one, which I loved. Thanks so much, you are helping me to eat gluten free (finally time to pay attention to that allergy I’ve been ignoring – only because I love pasta and bread so much :) I really love that I can search for seasonal/vegan + gluten free too. So thank you!!
Heather
This was so amazing! My boyfriend loved it too. Best dinner we had in months! mmm
Martha
Very good! I never would have thought to pair Brussels sprouts and tofu!
Dina
Made this last night and it was awesome. I really like how the glaze seeps in between the brussel sprout layers. I did not follow the draining instructions and instead blotted water from the tofu cubes with paper towels, which worked fine.
Thank you for all the great recipes.
Elizabeth
I recently became vegetarian after a bowel resection surgery that made it impossible for me to digest meat. I happened upon your site and I tried this recipe tonight. Holy deliciousness!!!! I plan to include this into my rotation. Thank you for this and for your site! You are making my new journey inspired.
Kate
Thank you for your note, Elizabeth! So glad you found my site. :)
Brienna
I made this the other week and it was DELICIOUS! I have been craving it ever since and am making it again this weekend. Is the only thing keeping it from being vegan the honey??
Nicole
My husband and I cook so many of your recipes but this one is his favorite! He requested it on his birthday. I can’t wait for your cookbook.
Dawn
I made this Brussels Sprouts and Tofu recipe today, but I used farro instead of rice. It was excellent! Thank you for sharing this!
Erin
This was, without a doubt, absolutely delicious! The spicy honey-sesame glaze was to die for but my tofu had a texture I wasn’t crazy about. The outside was sticky/chewy/dry. Do you know what I mean? How do I fix that? I’m trying to remember if I marinated the tofu and I think I did while I prepared everything else. I’m trying to find ways my husband and daughter wouldn’t mind eatting tofu. This came VERY close. They really liked the sauce, too.
Kate
Thanks, Erin! I don’t know why your tofu would be sticky. Did you use your own marinade? This recipe doesn’t call for one, and tofu isn’t actually very good at absorbing flavors from a marinade. It’s best to add them after it’s cooking. You might try using a little less arrowroot/cornstarch next time, and perhaps bake it a few minutes shorter.
Heather
Looks yummy! I love a good tofu dish, and I’ve recently discovered that I do in fact like Brussels sprouts…roasted, cooked on soups, and even raw! I usually dry-fry my tofu in a non-stick pan, but I’ll give this baked tofu a try.
My absolute favorite dish is Kung Pao (I linked here from your Kung Pao Brussels sprouts recipe). I think I’ll try a tofu/Brussels sprouts Kung Pao and see how it is.
Steven
This is an amazing recipe! Nutritious, delicious, economical and easy to prepare. Wow. And above all that, amazing flavours blend together for an exceptional at-home dining experience that rivals many restaurant meals I’ve had. I generally make this once a week now, and had rarely eaten tofu before.
Pip
Hi, I’ve been wanting to make this recipe for a while and finally did it last night. It was super easy & delicious. I came home after a weekend away and the only thing in my fridge was tofu & brussels sprouts. It was kismet!
Maria
Love the idea of extra crispy tofu and roasted brussels spouts. I pilled my dish on bed cauliflower rice, so yummy!
Kate
Thanks, Maria! That’s a great idea!
Mary Kay
Wow! I just made the roasted Brussels sprouts with crispy baked tofu and honey sesame glaze and it is Dee- licious! I’ve tried tofu with mixed to horrible results before but the crispy baked recipe is the greatest! Definitely adding to my favorites list! Thanks!
Kate
Thank you, Mary Kay! That’s the only way I cook tofu these days!
Amy
Oh man this looks good! I love Brussels sprouts
Julie
Nirvana!!! Make this! I’d leave a picture of an empty plate if you want. Make this!
Sangeeta
Hi!
I first tested this recipe last week and it turned out great. So I made a bigger batch for an office potluck. Everyone loved. And now thanks to you, I love Brussels sprouts:-)
Anne
This was fantastic. Such appealing flavors and textures and colors. Yummy! I will definitely make it again.
Irene Hudspith
Hi Kate
I used this recipe tonight and really enjoyed it. The ingredients all go together well and it made a very tasty meal. It will become one of my regulars. Thank you for sharing your recipe. Have a great festive season.
Melanie
Made this for dinner. Delicious!! SO much flavor. I added ginger and garlic to the glaze about half way through reducing it. Otherwise followed the recipe exactly. Thank you for another winner!
Kate
YES! Glad this came out well for you, Melanie.
Cara Norris
I made this tonight. It was delicious. Normally, I freeze tofu to get the texture I like, but your approach worked beautifully to get a crisp and chewy outside. I only baked the sprouts for about 15 minutes (I don’t like them too soft). Will definitely be making this again!
Kate
I’m glad this worked as a good alternative to the freezing process, Cara. Thanks for the comment!
carrie
i know this is a really old post, but i just made this tonight and it was amazing and easy! i usually like my sprouts pan fried in bacon fat, and i’ve had a hard time finding an easy & tasty way to prepare tofu, but this was incredible! i think i have officially found my go-to food blog.
Kate
This is definitely a much healthier alternative, and I don’t think it sacrifices *any* of the flavor. Happy to have you here, Carrie!
Lauren Zanotti
This meal was absolutely delicious! We made it tonight after purchasing a tofu press. The crispy tofu was PERFECT after using our new tool. We just love your food. Thanks, Kate!
Kate
YES this is great, Lauren! Love that it worked with your new gadget :)