Roasted Tofu with Brussels Sprouts and Crispy Sage

Instructions

1. 1

   Press the tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

   Tip: Pressing tofu helps it absorb flavors better and achieve a crispier exterior when roasted.

2. 2

   Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

3. 3

   In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, dijon mustard, smoked paprika, salt, pepper, and red pepper flakes.

   Tip: This creates a flavorful glaze that coats both the tofu and Brussels sprouts evenly.

4. 4

   Toss the tofu cubes and halved Brussels sprouts together with the glaze mixture, dividing between the two prepared baking sheets in a single layer.

   Tip: Arrange pieces in a single layer for better caramelization and avoid overcrowding.

5. 5

   Roast for 20 minutes, stirring the pan halfway through for even browning.

6. 6

   While roasting, warm 1 tablespoon of olive oil in a small skillet over medium heat and fry the sage leaves until crispy, about 2-3 minutes. Set aside on a paper towel.

   Tip: Crispy sage adds wonderful texture and aromatic flavor to the finished dish.

7. 7

   After 20 minutes, remove the baking sheets from the oven and scatter the minced garlic over the tofu and Brussels sprouts. Toss gently to combine.

8. 8

   Return to the oven for another 10-15 minutes until the Brussels sprouts are deeply browned at the edges and the tofu is golden.

   Tip: The tofu should have a slightly crispy exterior while remaining tender inside.

9. 9

   Transfer the roasted vegetables and tofu to a serving platter and crumble the crispy sage leaves over the top just before serving.

   Tip: Add the sage at the last moment to preserve its crispiness.