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Brussels Sprouts And Tofu Bake Recipe

    Table of Contents


    • 1 pound Brussels sprouts, trimmed and halved
    • 1 block (14 ounces) extra-firm tofu, pressed and cubed
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste
    • 1/2 cup grated Parmesan cheese (optional)
    • 1/4 cup breadcrumbs (optional)
    • 1/4 cup chopped fresh parsley for garnish

    For the Marinade:

    • 3 tablespoons soy sauce
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons maple syrup or honey
    • 1 tablespoon Dijon mustard
    • 2 tablespoons olive oil


    Preheat the Oven:

    Preheat your oven to 400°F (200°C).

    Prepare the Marinade:

    In a small bowl, whisk together the soy sauce, balsamic vinegar, maple syrup (or honey), Dijon mustard, and olive oil. Set aside.

    Marinate the Tofu:

    Place the cubed tofu in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15-20 minutes, turning the tofu occasionally to ensure even coating.

    Prepare the Brussels Sprouts:

    Trim the ends of the Brussels sprouts and cut them in half. Place them in a large mixing bowl.

    Combine Ingredients:

    Add the marinated tofu, minced garlic, dried thyme, dried rosemary, olive oil, salt, and pepper to the Brussels sprouts. Toss everything together until well coated.


    Transfer the Brussels sprouts and tofu mixture to a baking dish. Spread it out evenly. If desired, sprinkle grated Parmesan cheese and breadcrumbs on top.

    Bake in the preheated oven for about 25-30 minutes or until the Brussels sprouts are tender and the tofu is golden brown.

    Garnish and Serve:

    Remove from the oven, garnish with chopped fresh parsley, and serve warm. You can also drizzle the remaining marinade over the baked dish for extra flavor.

    Enjoy this nutritious and flavorful Brussels Sprouts and Tofu Bake as a delicious main course or a satisfying side dish!

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