47mMiso Tofu Brussels Sprout Pan
A plant-forward sheet-pan meal of tofu, Brussels sprouts, and butternut squash glazed with miso and lime. Roasted edges, bright citrus, and sesame finish make it hearty enough for lunch or dinner.
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- Brussels sprouts-1 lb
- extra-firm tofu-14 oz
- butternut squash cubes-12 oz
- avocado oil-3 tbsp
- white miso paste-2 tbsp
- lime-1 each
- maple syrup-1 tbsp
- low-sodium soy sauce-1 tbsp
- garlic-2 cloves
- sesame seeds-1 tbsp
- kosher salt-0.5 tsp
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Drain and cube the tofu, trim and halve the Brussels sprouts, grate the garlic, and zest and juice the lime.
Keep the knife blade angled away from fingers while trimming and cutting vegetables.
In a small bowl, whisk together the avocado oil, white miso paste, lime zest, lime juice, maple syrup, soy sauce, grated garlic, and kosher salt until the glaze is mostly smooth.
In a large bowl, combine the tofu, Brussels sprouts, and butternut squash cubes. Add the miso-lime glaze and toss gently until evenly coated.
Spread everything on the prepared sheet pan in a single even layer, keeping the tofu and vegetables from crowding so they roast instead of steam.
Roast for 25 to 30 minutes, flipping once halfway through, until the tofu is lightly browned and the Brussels sprouts and squash are tender with caramelized edges.
Use oven mitts when handling the hot sheet pan.
Sprinkle with sesame seeds and roast for 2 more minutes to lightly toast them.
Use oven mitts when returning the hot sheet pan to the oven.
Let the pan rest for 3 minutes, then serve warm with any browned miso-lime glaze from the pan spooned over the tofu and vegetables.
Let the pan rest briefly before serving to reduce the risk of burns from hot glaze.
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