Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free)
This miso gochujang roasted tofu and brussels sprouts is bursting with flavor and the perfect sheet pan meal. For those of you who like spicy food, this is for you! It's full of umami and so delicious!
1lbextra firm tofu, pressed for 20 minutes then cubed
avocado oil spray
1 tspgarlic powder
1 tsponion powder
1/2tspsea salt
a couple twists of cracked black pepper
Sauce
1/3cupgochujang
1 Tbspmiso (make sure it’s GF if needed)
1 Tbspsesame oil
3Tbsppure maple syrup
3 clovesgarlic, minced
2Tbsplow sodium soy sauce(use tamari or coconut aminos if GF)
1Tbsprice 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.