Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze

Tired of soggy, bitter Brussels sprouts and bland, mushy tofu that leaves everyone at the table pushing food around their plates? This Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze transforms these often-maligned ingredients into a crave-worthy dish that converts even the most stubborn vegetable skeptics. The Brussels sprouts caramelize to sweet, nutty perfection with crispy edges, while the tofu develops a satisfying golden crust that gives way to a tender interior – all brought together by a sweet-savory honey-sesame glaze that creates the perfect flavor balance.

As a plant-based cooking instructor who’s spent eight years helping omnivores embrace vegetarian meals, I’ve perfected the techniques that make tofu truly crave-worthy and Brussels sprouts utterly irresistible. This recipe consistently ranks as the #1 “conversion dish” in my classes – the one that makes people exclaim, “I never knew Brussels sprouts could taste this good!”

In this comprehensive guide, I’ll walk you through everything from selecting the best tofu texture to mastering the roasting technique that transforms Brussels sprouts from bitter to spectacular. You’ll discover my foolproof method for achieving restaurant-quality crispy tofu without deep frying, plus tips for creating a honey-sesame glaze that brings this dish together perfectly. Whether you’re a plant-based pro or simply looking to add more vegetables to your repertoire, this recipe delivers maximum flavor with minimum effort.

Why This Recipe Works

Transforms affordable, accessible ingredients into a restaurant-quality dish
Achieves perfectly crispy tofu without the need for deep frying
Roasts Brussels sprouts to sweet, caramelized perfection while eliminating bitterness
Creates a balanced honey-sesame glaze that enhances rather than overwhelms
Offers complete protein and vegetable nutrition in one satisfying dish
Perfect for meal prep with components that maintain texture when reheated
Adaptable for various dietary preferences with simple substitutions

Choosing the Right Ingredients

Best Tofu for This Recipe

Extra-firm tofu is essential for achieving the crispy exterior and meaty texture that makes this dish so satisfying. The higher protein content and reduced water content of extra-firm tofu allows it to develop a satisfying crust while maintaining a tender interior. Super-firm or high-protein tofu varieties work excellently as well, requiring even less pressing time. Avoid silken, soft, or regular firm tofu, which contain too much moisture and will remain soggy rather than crispy.

Buying Tips

For the best Brussels sprouts, look for bright green heads that are firm and compact with tightly closed leaves. Smaller sprouts (about 1-1.5 inches in diameter) tend to be sweeter and more tender than larger ones. Avoid specimens with yellowing leaves, black spots, or a strong odor, which indicate age and potential bitterness. When selecting tofu, opt for refrigerated varieties packed in water rather than shelf-stable options, as they typically have better texture and flavor. Many grocery stores now carry “high-protein” or “super-firm” tofu varieties, which are ideal for this recipe.

Substitutions

If Brussels sprouts aren’t available, this recipe works beautifully with cauliflower florets or broccoli, though cooking times may need slight adjustment. For a lower-carb option, substitute turnips cut into Brussels sprout-sized pieces. If you prefer to avoid tofu, tempeh makes an excellent substitute with its nutty flavor, though it benefits from a 10-minute steam before proceeding with the recipe. For those avoiding soy entirely, substitute cubed seitan or 1-inch pieces of baked, seasoned cauliflower for a different but equally delicious texture.

Ingredients & Prep

Tofu Prep Essentials

Start with one 14-16 oz block of extra-firm tofu. To achieve maximum crispiness, pressing the tofu is essential. Wrap the block in clean kitchen towels or paper towels, place on a plate, and set something heavy on top (a cast iron skillet or a few cookbooks work well). Let press for at least 30 minutes, changing the towels halfway through. For a quicker method, slice the tofu first, then press between towels for 15 minutes. After pressing, cut the tofu into 1-inch cubes for the perfect texture and sauce-to-tofu ratio.

Brussels Sprouts Preparation

For 1 pound of Brussels sprouts, trim the woody ends and remove any discolored outer leaves. Cut each sprout in half from top to bottom, which helps them cook evenly and develops more caramelized surface area. For extra-large sprouts, quarter them to ensure they cook through. Keep any loose leaves that fall off during trimming – these will become extra crispy during roasting and add wonderful texture to the final dish.

The Honey-Sesame Glaze

3 tablespoons honey (or maple syrup for vegan option)
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water (if using cornstarch)
1 tablespoon toasted sesame seeds, plus more for garnish
Red pepper flakes to taste (optional)

Whisk all ingredients except sesame seeds together in a small bowl. For a thicker glaze, mix cornstarch with water to create a slurry before adding to the other ingredients.

Step-by-Step Cooking Instructions

Pre-Cooking Prep

Preheat your oven to 425°F (220°C) and position racks in the upper and lower thirds.
Line two baking sheets with parchment paper for easy cleanup.
Press and cube tofu as described above.
Trim and halve Brussels sprouts.
Prepare the honey-sesame glaze and set aside.

Cooking Method

Place pressed, cubed tofu in a large bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon cornstarch (or arrowroot powder for a cornstarch alternative). Toss gently until evenly coated.
Spread tofu in a single layer on one of the prepared baking sheets, ensuring pieces aren’t touching.
In the same bowl, toss halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread Brussels sprouts cut-side down on the second baking sheet in a single layer.
Place both sheets in the oven – tofu on the upper rack and Brussels sprouts on the lower rack.
Roast for 15 minutes, then remove both sheets and flip the tofu and stir the Brussels sprouts.
Return to the oven, switching the position of the sheets (Brussels sprouts on top, tofu on bottom).
Continue roasting for another 10-15 minutes until tofu is golden brown and crispy on all sides and Brussels sprouts are caramelized with crispy edges.
While everything finishes roasting, warm the honey-sesame glaze in a small saucepan over medium-low heat. If using the cornstarch slurry, bring to a gentle simmer until thickened, about 2 minutes.
Remove both sheets from the oven and transfer tofu and Brussels sprouts to a large bowl.
Pour the warm glaze over the hot tofu and Brussels sprouts, add toasted sesame seeds, and toss gently to coat evenly.

Doneness Check

Your Brussels sprouts are perfectly roasted when they’re tender when pierced with a fork, with caramelized flat sides and slightly crispy edges. Some outer leaves will be extra crispy – these are delicious flavor bombs! The tofu should be golden brown and crispy on the outside with a slight bounce when pressed. The glaze should coat the back of a spoon and have a glossy appearance.

Final Touches

Transfer the glazed tofu and Brussels sprouts to a serving dish. Garnish with additional toasted sesame seeds, sliced green onions, and a sprinkle of red pepper flakes if desired. For maximum visual impact, serve immediately while the glaze is still glistening.

Pro Tips for Perfect Results

Achieving Truly Crispy Tofu

The cornstarch coating is essential for creating that perfect crispy exterior – don’t skip it!
Ensure your tofu is well-pressed; excess moisture is the enemy of crispiness.
Don’t overcrowd the baking sheet – tofu pieces should never touch each other.
Flip tofu cubes halfway through cooking to ensure even browning on all sides.
For extra crispiness, toss tofu in 1 tablespoon of nutritional yeast along with the cornstarch.
If you have time, freeze the tofu block, then thaw and press – this creates a spongier texture that absorbs more flavor and gets even crispier.

Tool Recommendations

Tofu press (or heavy skillet and clean kitchen towels)
Sharp chef’s knife for cleanly cutting Brussels sprouts
Rimmed baking sheets that won’t warp at high temperatures
Parchment paper for easy cleanup and to prevent sticking
Small whisk for preparing the glaze
Silicone spatula for gently tossing ingredients with glaze

Storage & Reheating

This dish keeps well in an airtight container in the refrigerator for up to 3 days. For best results when reheating, avoid the microwave which will make the tofu soggy. Instead, place on a baking sheet and reheat in a 350°F (175°C) oven for about 10 minutes until warmed through and re-crisped. The glaze may thicken when refrigerated; add a small splash of water when reheating if needed to restore its consistency.

For meal prep, you can roast the tofu and Brussels sprouts up to 2 days ahead, store separately in the refrigerator, and combine with freshly made glaze just before serving.

Flavor Variations

Spicy Maple-Ginger Twist

Replace honey with maple syrup and add 1-2 tablespoons of sriracha or sambal oelek to the glaze for a spicy-sweet variation. Increase the ginger to 2 tablespoons for a more pronounced zing, and finish with a sprinkle of Aleppo pepper flakes for complex heat.

Low-Sugar Option

For a reduced-sugar version, decrease honey to 1 tablespoon and add 1 tablespoon of almond butter or tahini to maintain richness. Enhance savory notes with 1 teaspoon of white miso paste added to the glaze. This creates a more umami-forward profile while keeping the satisfying mouthfeel.

Global Flavor Inspirations

Thai-inspired: Add 1 tablespoon of red curry paste to the glaze and substitute lime juice for rice vinegar. Garnish with chopped cilantro and crushed peanuts.
Chinese five-spice: Add 1/2 teaspoon of five-spice powder to the glaze and increase soy sauce to 3 tablespoons. Finish with orange zest and sliced dried red chilies.
Mediterranean flair: Swap the honey-sesame glaze for a lemon-tahini drizzle (2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 clove garlic, salt to taste, water to thin) and garnish with za’atar and chopped parsley.

Serving Suggestions

This Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze works beautifully as a main dish served over brown rice, quinoa, or soba noodles. For a lower-carb option, serve over cauliflower rice or alongside a simple miso soup. The dish also makes an excellent side for a larger Asian-inspired meal.

For a complete meal, pair with:

Steamed jasmine rice or brown rice
Quick-pickled vegetables for a tangy contrast
Miso soup for a warming starter
Sliced avocado for creamy richness

For beverage pairings, a crisp Riesling or Gewürztraminer complements the sweet and savory flavors beautifully. For beer enthusiasts, a wheat beer with citrus notes or a mellower IPA works well. Non-alcoholic options include jasmine tea or a ginger-lemon sparkler.

FAQs

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts yield the best texture and flavor, frozen can work in a pinch. Thaw completely and pat very dry before roasting. Increase roasting time by about 5 minutes and be prepared for slightly less crispy results, though the flavor will still be excellent.

How can I make this recipe completely vegan?

Simply substitute maple syrup, agave nectar, or date syrup for the honey in the glaze. All other ingredients in the recipe are already plant-based. For additional umami flavor that might be desired in a vegan version, add 1 teaspoon of nutritional yeast to the glaze.

My tofu always sticks to the pan. How can I prevent this?

Three key factors prevent sticking: thorough pressing to remove excess moisture, using enough oil to coat the tofu (about 1 tablespoon per block), and most importantly, not trying to flip the tofu too early. Allow it to develop a proper crust before attempting to turn it. Using parchment paper or a silicone baking mat also helps tremendously.

Can I make this dish ahead for a dinner party?

Yes! For best results, roast the Brussels sprouts and tofu up to a day ahead, store separately in the refrigerator, and reheat in a 375°F oven for 10 minutes just before serving. Make the glaze fresh and toss everything together right before bringing to the table. This ensures the vegetables stay crispy and the glaze remains glossy and flavorful.

Conclusion

This Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze represents plant-based cooking at its finest – transforming simple ingredients into a dish that’s satisfying enough for devoted vegetarians yet compelling enough to win over even the most dedicated carnivores. The combination of caramelized Brussels sprouts, crispy tofu, and sweet-savory glaze creates a perfect balance of flavors and textures that will have everyone reaching for seconds.

Fire up your oven and prepare to transform these humble ingredients into a spectacularly delicious meal tonight! Join over 4,000 home cooks who’ve made this recipe their secret weapon for converting Brussels sprouts skeptics and tofu doubters into true believers.

Love this flavor combination? Explore our other Asian-inspired plant-based recipes like our [Crispy Orange Cauliflower] or our [Sesame-Ginger Vegetable Stir-Fry with Cashews]!

Table of Contents