Roasted brussels sprouts and crispy baked tofu with honey glaze
Whip up a delicious and nutritious meal with our Roasted Brussels Sprouts and Crispy Baked Tofu with Honey Glaze recipe! Featuring tender Brussels sprouts, perfectly baked tofu, a spicy-sweet honey glaze, and served over brown rice, this dish is a delightful blend of flavors and textures. Whether you’re looking for a satisfying vegetarian dinner or a healthy meal to impress your guests, this recipe is sure to please.
- 15 Mar 2024
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 14 Ingredients
Welcome to a delicious and nutritious recipe for Roasted Brussels Sprouts and Crispy Baked Tofu with Honey Glaze. This dish combines the rich, earthy flavors of roasted Brussels sprouts with the subtle, crispy texture of baked tofu. The honey glaze adds a hint of sweetness, while soy sauce and chili sauce bring in a touch of umami and heat. Perfect for a balanced and satisfying meal!
Ingredients:
Instructions:
- Prepare the brown rice according to the package instructions. Once cooked, set it aside and keep it warm.
- Preheat your oven to 400°F (200°C).
- Drain the tofu and press it to remove excess moisture using paper towels or a tofu press.
- Cut the tofu into 1-inch cubes.
- Toss the tofu cubes with 1 tablespoon of olive oil and spread them out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu is baking, trim the ends off the brussels sprouts and cut them in half.
- Toss the brussels sprouts with the remaining 1 tablespoon of olive oil and sprinkle with salt.
- Spread them out on another baking sheet in a single layer.
- Roast in the oven (along with the tofu) for about 20-25 minutes, stirring once halfway through, until they are caramelized and tender.
- In a small saucepan, combine the soy sauce, cornstarch, chili sauce, honey, vinegar, and flaxseed oil.
- Heat the mixture over medium heat, stirring constantly until the glaze thickens, about 3-5 minutes.
- Remove from the heat and set aside.
- Once the tofu and brussels sprouts are done roasting, transfer them to a large mixing bowl.
- Drizzle the honey glaze over the tofu and brussels sprouts, and toss gently to coat evenly.
- Serve the roasted brussels sprouts and crispy tofu over the cooked brown rice.
- Garnish with sesame seeds and chopped coriander leaves.
Tips:
- Press the tofu: Before marinating the tofu, make sure to press it to remove excess moisture. This will help the tofu absorb the marinade better and become crispier when baked.
- Evenly distribute Brussels sprouts: When roasting the Brussels sprouts, spread them out evenly on the baking sheet. This ensures they cook uniformly and get a nice, caramelized exterior.
- Keep an eye on the glaze: When preparing the honey glaze, keep an eye on it as it can easily burn due to the sugar content. Stir constantly for an even, smooth sauce.
- Use fresh Brussels sprouts: Opt for fresh Brussels sprouts over frozen for a better texture and flavor.
- Customize the spice level: If you prefer a spicier kick, feel free to adjust the amount of chili sauce to your taste.
With these tips in mind, you're ready to create a mouthwatering dish of Roasted Brussels Sprouts and Crispy Baked Tofu with Honey Glaze. This recipe not only delivers on flavor but also provides a wholesome, nutritious meal that's sure to please everyone at the table. Enjoy the delightful combination of textures and tastes, and consider making it a staple in your recipe rotation!
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 460kcal | 19% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 10g | 25% |
| Sugar 20g | 19% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.60g | 9% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 90mg | 16% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 150mg | 162% |
| Vitamin E 2.04mg | 14% |
| Vitamin K 310ug | 256% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.55mg | 0% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 190mg | 45% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 1260mg | 37% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 4230mg | 282% |
| Zinc, Zn 3.37mg | 31% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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