Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free)
This miso gochujang roasted tofu and brussels sprouts is bursting with flavor, umami, and spice. It’s an easy and delicious sheet pan meal to whip up for dinner. I love the sweet, savory, and spicy flavors that come together in this dish.
If you know me, you know that I am obsessed with gochujang and pretty much any spicy food. I also love brussels sprouts and tofu, so I had to combine everything into one. This sheet pan meal comes together easily and the oven does the magic.
The miso gochujang sauce is easy to make and the star of the show. My favorite brand of gochujang is by O’Food. It’s very flavorful and the spice is amazing. The miso adds another level of savory and umami to the sauce.
I like to eat this with rice because it helps balance the spice out. If you need a simple weeknight dinner idea or want take out, you need to make this!
If you make this miso gochujang roasted tofu and brussels sprouts, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free)
Ingredients
- 1 lb brussels sprouts, halved
- 1 lb extra firm tofu, pressed for 20 minutes then cubed
- avocado oil spray
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- a couple twists of cracked black pepper
Sauce
- 1/3 cup gochujang
- 1 Tbsp miso (make sure it’s GF if needed)
- 1 Tbsp sesame oil
- 3 Tbsp pure maple syrup
- 3 cloves garlic, minced
- 2 Tbsp low sodium soy sauce (use tamari or coconut aminos if GF)
- 1 Tbsp rice vinegar
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the brussels sprouts and tofu to the lined baking sheet. Spray with oil and sprinkle garlic powder, onion powder, salt, and black pepper all over. Bake for 25 minutes.
- Prepare the sauce by combining all the sauce ingredients in a small bowl. Whisk until well combined. Once brussels sprouts and tofu are done baking, pour sauce all over the top. Carefully toss until everything is well combined. Return to the oven and bake for another 6-8 minutes.
- Serve with rice and enjoy! Store leftovers in the fridge for up to 5 days.
