Asian Baked Tofu with Shaved Brussle Sprouts

February 18, 2017

So lately Ive been inspired to make some vegetarian meals. I normally always cook with meat and wanted to try some new recipes and sources of protein!

Tonight I made this very delicious dish and had to share the recipe with you!



  • 14 oz block firm non-GMO tofu, drained and pressed
  • 2 cups of shaved Brussels sprouts*
  • 1 TB olive or coconut oil
  • 1/4 tsp of salt and pepper
  • ____________
  • 2 TB tamari (or soy sauce if not gf)
  • 1 tsp olive or sesame oil
  • 1 tsp garlic powder
  • ____________
  • 3 TB tamari (or soy sauce if not gf)
  • 1 TB rice wine vinegar or apple cider vinegar
  • 1 TB real maple syrup (grade A or B)
  • 2 TB veggie broth or water
  • 2 TB corn starch
  • 2 garlic cloves, minced
  • 1 TB red pepper flakes (or less if you’re not as into spicy)


  1. Preheat oven to 400 degrees.
  2. After tofu is pressed for a least 15 minutes, cut into 1″ cubes.
  3. Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
  4. Bake for 20 minutes.
  5. When tofu is almost done, add 1 TB of olive oil to pan along with Brussels sprouts and cook for about 3-5 minutes until done to your liking.
  6. Once tofu is ready, mix all of the sauce ingredients in saucepan and heat on very low heat for about 1-2 minutes. Take off heat as soon as it begins to bubble slightly.
  7. Coat tofu with sauce and serve with Brussels sprouts.


To shave Brussels sprouts you can use a mandolin or pulse them in batches in a food processor. You can also cut them finely.

This made roughly 2 portions. Next time I would definitely use more brussle sprouts, maybe even double the amount. Otherwise I would keep it the exact same, and I will definitely be making it again.

Give it a try, you will love it!

Peace, Love & SimplyB


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