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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!
Print Recipe
bowl of rice with gochujang brussels sprouts and tofu
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

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. 
Servings: 4