Miso Tofu Brussels Sprout Pan

Ingredients

• 14 Ounce Extra-firm tofu, drained and cut into 1-inch cubes - 14 (ounces), Cut into 1-inch cubes.
• 1 Pound Brussels sprouts, trimmed and halved - 1 (pound), trimmed and halved
• 12 Ounce Butternut squash cubes - 12 (ounces), cubed
• 3 Tablespoon Avocado oil - 3 (tablespoons)
• 2 Tablespoon White miso paste - 2 (tablespoons)
• 1 Each Lime, zested and juiced - 1 (lime), zested and juiced
• 1 Tablespoon Maple syrup - 1 (tablespoon)
• 1 Tablespoon Low-sodium soy sauce - 1 (tablespoon)
• 2 Count Garlic, grated - 2 (cloves), grated
• 1 Tablespoon Sesame seeds - 1 (tablespoon)
• 0.5 Teaspoon Kosher salt - 1/2 (teaspoon)

Instructions

1. Preheat and prep

   1. *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.

2. Make the miso-lime glaze

   2. 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. Coat the tofu and vegetables

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

4. Arrange on the sheet pan

   4. 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*.

5. Roast until browned and tender

   5. 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*.

6. Toast the sesame seeds

   6. Sprinkle with *sesame seeds* and roast for *2 more minutes* to lightly toast them.

7. Rest and serve

   7. 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.