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Miso Tofu Brussels Sprout Pan
55m$13.42

Miso 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.

  • cruciferous
  • one-pan
  • plant-based
  • sheet-pan
  • squash
  • tofu
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep35 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Extra-firm tofu, drained and cut into 1-inch cubes · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Lime, zested and juiced · 1 Each

Fresh Large Limes - Each

100%

In recipe$0.69
To buy$0.69
Details
Fresh Citrus · 1 each$0.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Brussels sprouts, trimmed and halved · 1 Pound

Fresh Brussels Sprouts - Order by the Pound

100%

In recipe$3.99
To buy$3.99
Details
Fresh Brussels Sprouts · 1 lb$3.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Butternut squash cubes · 12 Ounce

Butternut Squash Cubes Fresh Cut In Store Daily

86%

In recipe$4.29
To buy$5.00
Details
14 oz$5.00 per packageBuy 1Package use: 86%Product matchEstimated at KROGER

Sesame seeds · 1 Tablespoon

Kroger® Sesame Seed Shaker

15%

In recipe$0.32
To buy$2.19
Details
Kroger · 2.12 oz$2.19 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

Avocado oil · 3 Tablespoon

Private Selection™ Avocado Oil

9%

In recipe$0.87
To buy$9.79
Details
Private Selection · 16.9 fl oz$9.79 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

White miso paste · 2 Tablespoon

Norita® White Miso Soy Bean Paste

9%

In recipe$0.62
To buy$6.99
Details
Norita · 14.1 oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Garlic, grated · 2 Count

Spice World Minced Garlic 4.5 oz

Sale

6%

In recipe$0.11
To buy$1.99
Details
Spice World · 4.5 oz$2.49
Sale
$1.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Low-sodium soy sauce · 1 Tablespoon

Kikkoman® Less Sodium Soy Sauce

5%

In recipe$0.15
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Maple syrup · 1 Tablespoon

Private Selection® Pure Grade A Amber Color Rich Taste Maple Syrup

4%

In recipe$0.39
To buy$9.29
Details
Private Selection · 12 fl oz$9.29 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Kosher salt · 0.5 Teaspoon

Diamond Crystal Salt Co. Lemon Kosher Salt

0%

In recipe$0.04
To buy$9.99
Details
Diamond Crystal · 6.6 oz$9.99 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$13.42

· only what you use

$3.35

per serving · 4 servings

You pay at checkout$44.91
30% used in this recipe$31.49 unused

All ingredients selected

Checkout$54.90
Recipe portion$13.46

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Brussels sprouts-1 lb
  • extra-firm tofu-14 oz
  • butternut squash cubes-12 oz
  • avocado oil-3 tablespoons
  • white miso paste-2 tablespoons
  • lime-1 each
  • maple syrup-1 tablespoon
  • low-sodium soy sauce-1 tablespoon
  • garlic-2 cloves
  • sesame seeds-1 tablespoon
  • kosher salt-1/2 teaspoon
1
Preheat and prep
Oven
Cutting Board
Chef’s knife
Rimmed sheet pan
Parchment paper

Preheat to 425°F with racks in upper and lower thirds. Line 18-by-13-inch rimmed pans with heat-rated parchment. Pat tofu dry and cut into 1-inch cubes; halve sprouts, quarter large ones and cut squash into ¾-inch cubes. Grate garlic and zest/juice lime.

Keep the knife blade angled away from fingers while trimming and cutting vegetables.

14 ounces tofu
1 pound brussels sprouts
2 Count garlic
1 Each lime
12 ounces butternut squash
2
Make the miso-lime glaze
Whisk
Small mixing bowl

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.

3 tablespoons avocado oil
2 tablespoons miso paste
1 Each lime
1 tablespoon maple syrup
1 tablespoon soy sauce
2 Count garlic
1/2 teaspoon Kosher Salt
3
Coat the tofu and vegetables
Spatula
Large mixing bowl

In a large bowl, combine the tofu, Brussels sprouts, and butternut squash cubes. Add the miso-lime glaze and toss gently until evenly coated.

14 ounces tofu
1 pound brussels sprouts
12 ounces butternut squash
4
Arrange on the sheet pan
Spatula
Rimmed sheet pan

Divide coated tofu and vegetables among prepared pans in uncrowded single layers, with sprout cut sides against the pans.

5
Roast until browned and tender
Oven
Spatula
Rimmed sheet pan

Roast for 25–30 minutes, turning pieces and swapping rack positions halfway. Continue until squash is fork-tender, sprouts tender with browned edges and tofu hot and lightly browned.

Use oven mitts when handling the hot sheet pan.

6
Toast the sesame seeds
Oven
Rimmed sheet pan

Sprinkle sesame seeds evenly over the pans. Roast 2 minutes more, watching that seeds do not burn.

Use oven mitts when returning the hot sheet pan to the oven.

1 tablespoon sesame seeds
7
Rest and serve
Spatula
Rimmed sheet pan

Rest pans for 3 minutes on heatproof surfaces. Divide tofu and vegetables among plates and spoon over the browned miso-lime glaze.

Let the pan rest briefly before serving to reduce the risk of burns from hot glaze.

8

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