Everyone in the family will love this easy-to-make, easy to clean-up Sheet Pan Garlic Tofu & Brussels Sprouts dinner that is naturally vegan, gluten-free, and bursting with Fall flavor!
Sheet Pan Garlic Tofu & Brussels Sprouts Dinner
Every month I participate in The Recipe Redux recipe challenge, and every month the date catches up with me and I say “I can’t believe were in xxxx month!”.
Well, here we are once again and this month I was super excited for our challenge:
We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.
Sheet Pan Dinner
Sheet Pan Dinners are all the rage, and for good reason! You literally throw everything on to one pan, bake, and enjoy! No need for dirtying up extra pots and pans, no need to multi-task by cooking several different dishes on the stove and in the oven. That’s what makes this sheet pan garlic tofu & Brussels sprouts dinner so amazing.
We all know, especially as busy moms, that when it comes to dinner time, simplicity is key.
And for me, this recipe was a no-brainer with all of the fresh Brussels sprouts we have available out in our Millennial Garden right now!
Have you ever seen how a Brussels sprout grows and is harvested? It’s so easy a two year old can do it – literally! Just watch this 60-second clip of my toddler and I harvesting these beauties for this recipe below.
To Tofu or not to Tofu?
Now this recipe can be made the exact same way with chicken if you have some meat eaters in the family. However, meat and I have a very on again, off again relationship, and ever since I got my own flock of chickens for sustainable farm-fresh eggs, I’ve been totally off meat. That doesn’t mean tomorrow I may not have a chicken wing if I do desire, but I am in the experimental stages with tofu and love how it turned out in this recipe.
The dried cranberries and pumpkin seeds add the perfect sweet and salty flavor, as well as the perfect addition of chewy and crunchy to bring everything together in to a meal everyone will love!
Sheet Pan Garlic Tofu & Brussels Sprout Dinner
- 14 ounce package of Extra Firm Organic Tofu pressed, (see Perfectly Baked Tofu)
- 1 pound Brussels Sprouts, cleaned and diced Approximately 2 cups prepared
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1 tablespoon balsamic glaze
Preheat the oven to 400 degrees F
Drain the excess water from the container of tofu.
Dice the tofu into 1 inch bite sized pieces, and press between two clean towels for 15 minutes to wick away additional moisture. (See, Perfectly Baked Tofu Recipe for details)
Harvest, clean and dice your Brussels sprouts.
In a large bowl, mix together the Brussels sprouts, oil, vinegar and garlic. Add in the salt, pepper and tofu and toss gently until the tofu is well coated.
Spray a foil lined baking sheet with cooking spray.
Gently spread the Brussels sprout tofu mixture onto the baking sheet and arrange into an even layer.
Put into the oven and bake for 20 minutes.
After 20 minutes, remove from the oven and stir.
Evenly spread the pumpkin seeds and cranberries and return to the oven for an additional 10 minutes.
Remove from the oven and drizzle with balsamic glaze.
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