Sheet Pan Garlic Tofu & Brussels Sprouts
Author: Emily Kyle | EmilyKyleNutrition.com
Everyone in the family will love this easy-to-make, easy to clean-up sheet pan garlic tofu and Brussels sprouts dinner that is naturally vegan, gluten-free, and bursting with plant-based goodness.
Ingredients
- 14 ounce package of extra-firm organic tofu, pressed
- 2 tablespoon extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound Brussels sprouts, quartered
- ½ cup dried cranberries
- ¼ cup pumpkin seeds, roasted, salted
- 1 tablespoon balsamic glaze
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and brush with 1 teaspoon of extra-virgin olive oil. Set aside.
- Drain the excess water from the container of tofu and dice into 1-inch pieces.
- Press the tofu between two clean towels for 15 minutes to wick away additional moisture. (New to pressing tofu? See this recipe for additional instructions.)
- In a large bowl, whisk together the vinegar, 1 tablespoon of olive oil, garlic, salt, and pepper.
- Add the tofu and Brussels sprouts to the bowl and toss gently until all ingredients are well coated.
- Transfer the ingredients to the lined baking sheet and arrange in a single layer. Bake for 20 minutes.
- Remove the sheet pan from the oven and stir.
- Evenly spread the cranberries and pumpkin seeds across the entire sheet pan. Return to the oven and bake for an additional 10 minutes.
- Remove from the oven and drizzle with balsamic glaze just before serving.
Notes
Not a fan of tofu? Simply swap the tofu for 1 pound of chicken breast diced into 1” pieces. Ensure the chicken is cooked to an internal temperature of 165°F.
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