You’re looking at roasted Brussels sprouts and crispy baked tofu over brown rice, drizzled with an irresistible honey-sesame glaze that brings it all together. This recipe features a few staple Asian ingredients, but it’s not one you’ll find on a takeout menu.
Have you made this recipe already, by chance? It’s one of my favorites from four years ago, but I was afraid the photos weren’t doing it justice. Over the weekend, it got some new beauty shots, and I’m sharing it again with some new notes!
This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch.
While this recipe requires making several components, I love how the recipe comes together. You can bake the Brussels and the tofu in the oven at the same time, which might seem complicated at first glance, but it’s absolutely not! While those bake, the rice and glaze will be simmering on the stove. Then, it’s assembly time and dinner time.
In fact, I love this recipe so much that it inspired one of the recipes in my cookbook—the Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce on page 175. I get hungry just looking at its photo. So good!
Change It Up
This recipe is quite versatile! I’d suggest making it as-is the first time, and then you can play around with these ideas.
- You can easily change up this recipe by choosing to use different vegetables (broccoli and bell pepper were fantastic in my cookbook recipe).
- You could also drizzle the recipe with peanut sauce instead of the honey-sesame glaze.
- Or, increase the sprouts to 2 pounds, omit the tofu and rice, and you’ll have an irresistible Brussels sprout side dish (better yet, follow my Kung Pao Brussels sprouts recipe).
Please let me know how the recipe turns out for you in the comments! I’m always so happy to hear from you.
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Author:
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 main servings 1x
- Category: Entree
- Method: Stovetop and baked
- Cuisine: Asian
Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you’re ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime.
Ingredients
Brown rice
- 1 ¼ cup brown rice, preferably short grain
Roasted brussels sprouts
- 1 ½ pounds Brussels sprouts
- 1 ½ tablespoons extra-virgin olive oil
- Fine grain sea salt
Extra crispy baked tofu
- 1 block (15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
- ¼ cup reduced-sodium tamari* or soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Garnish
- 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
- Big handful fresh cilantro leaves, torn by hand
Instructions
- Prep work: Position your oven racks in the lower third and upper third of the oven.Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking). Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
- Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
- Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
- Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
- To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside, partially covered, until you’re ready to serve.
- To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
- To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
- To assemble: Divide the rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
Notes
Glazed brussels sprouts adapted from Greens and Chocolate. Tofu adapted from The Kitchn.
*Tamari note: Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Courtney
Hey Kate! Loved this meal! This was my first time preparing tofu and my husband and I both loved it! I substituted 1/2 the brussels with roasted mushrooms and would recommend. Thank you!
★★★★★
Kate
Sounds really good, Courtney!
Anna Gustafson
I really tried to follow the recipe but my tofu turned out really hard and dry once it came out of the oven. Anyone else have this problem? Tips for next time?
Kate
Hmmm, did you maybe slice the tofu into smaller pieces than I did? And/or maybe your tofu got overbaked—try baking it for a shorter amount of time next time. Sorry to hear that you didn’t love the results!
Jodi
Yes mine did not work out. Not sure why I followed the directions exactly. But the glaze was amazing.
★
Wendy Gerster
Delicious! I roasted some beetroot, too, and the red just went so well with the rest. Husband and son really enjoyed this meal – me, too!
★★★★★
Kate
Beets sound like a great addition, Wendy.
Asako
I’m not a vegetarian but trying to have more meat free days throughout the week. This was SO GOOD!
The crispy tofu, sprouts and glaze were to die for. And the combination of coriander and sesame seeds was an unexpected delight! Thank you!
★★★★★
Kate
You’re welcome, Asako! I’m so glad his helped you cut back on meat without sacrificing flavor.
Janey
Tried this last night, and both my husband and I agreed that it tasted like a great dish from a restaurant — the glaze was delicious, and the combination of everything worked so well! I did use a little less honey than the recipe called for (about 2T), and it didn’t seem to sacrifice flavor at all. Thanks for another terrific recipe that’s surely going in our regular rotation!
★★★★★
Kate
Hooray! Thanks a million, Janey.
Doin me a concern
Hi.I’d just like to voice my concern about your dog doing tricks for kale?
don’t feed your dog kale. it can cause kidney stones.
Thanks.
Kate
Hi, I’ve heard that eating loads of kale can cause kidney stones in humans, but I haven’t found it listed as a danger on any resources for dogs. I don’t let her have much at any given time and it doesn’t seem to cause her any distress, but thank you for watching out for us!
Rebekah
My hubby LOVES Brussels Sprouts & Tofu but is allergic to Sesame Oil (oil, seeds, tahini, etc) can I substitute a different oil in this recipe?
Thanks,
Rebekah
Sarah
the sesame just gives a bit of xtra flavor, but you can just do peanut or olive?
Sarah
This recipe is SO GOOD!!! We’re really thinking of putting this on our rotation each week! I have never gotten the tofu to be so perfect. I will forever make tofu in the oven. (idk how i never thought of that.) I didn’t put enough soy sauce on the tofu, so its lacking flavor but the sauce gives it the flavor the tofu was lacking – due to my error.
Easy prep work. the only thing that you need to really worry about is draining the tofu. it always takes around an hour – for me at least. so you need to remember that. Other than that it was literally throw the sprouts and tofu in the oven and make the rice and glaze, which you can do while the things are in the oven.
★★★★★
Kate
Yes, the pressing process is probably the most intensive part of this. But, I’m so glad you love the recipe so much to consider putting it on weekly rotation! That’s such a compliment. Thanks, Sarah.
John
Fantastic recipe. Added fresh onion, garlic and ginger to the glaze. No leftovers!
My schipperke Nubz had a brussel or two in honor of Cookie.
Thanks for this wonderful website and recipes.
Kate
I’m so glad you loved this, John! Love to Nubz. :)
Char
This recipe is perfect as is. I added tofu and used the suggested link as to how to baked and it was the best baked tofu I’ve ever made. It called for extra-firm but I only had firm on hand it was perfect.
★★★★★
Kate
Wonderful! Thanks, Char.
Char
Oops. Put my review of Thai Red Curry with Vegetables here. Sorry! But looking forward to trying this one and signed up for your emails.
★★★★★
Kate
Thanks, Char! No problem.
Diane
Typed in Brussel sprouts and tofu, 2 items I had on hand, and found this recipe. I’m actually new to tofu, but now I’m a fan. The whole family enjoyed dinner – this recipe is delicious!
★★★★★
Kate
Perfect! I’m so glad you found this recipe, Diane!
Jacqueline
So I may be a few years late to this recipe… but oh my is it delicious! Just made it for dinner tonight for the first time for me and the hubby. And it’s now on our “favorites” list. Thank you for the recipe!
★★★★★
Kate
Perfect! Better late than never. ;) So glad the two of you enjoyed this, Jacqueline.
Melina
Thank you, Kate!!!! I’ve been trying to cook with tofu for years always ending up with a mushy disappointment. This worked perfectly and tasted great.
★★★★★
Kate
Yes! Glad to hear it, Melina.
Faye
I love this recipe, I’ve just gone back to being veggie and I’m also coeliac so this ticks all of the boxes. I’ve cooked it twice in the last week and the second time I hadn’t got enough sprouts so I subbed in some chopped up cauliflower. One thing I would say is that I use your recipe from my phone and there’s an audio file that runs in the background and keeps draining my battery, even when I pause it.
★★★★★
Angela W Broyles
My family loved this! And it’s really not as hard as it looks!
★★★★★
Cheyenne
I made this with Maple syrup to make it vegan. I did make this with tofu and once subbed with butternut squash since I had some that needed to be eaten. Both were amazing.
★★★★★
Kate
Sounds delightful! Thanks, Cheyenne for sharing and for your review.
Sista
Can this recipe, roasted brussel sprouts and crispy baked tofu with honey sauce, be made a day ahead for a Thanksgiving dish and then warmed up? I have 2 vegans as guests and a couple others that just like this sort of thing. Thanks
Kate
You can make this ahead of time, for sure. However, the tofu may not be ask crispy if served right away. I recommend if you want to save some time to make everything, aside from the tofu, up ahead of time and then assemble all together when time to serve. Hope this helps!
Pamela Warren
Iam going to try this for my vegans friends at thanksgiving
Kaitlyn Nelson
We love this recipe- it’s so quick and easy! I’ve made it a couple times and the second time I made a couple substitutions. I subbed 2 tablespoons of lime juice rather than rice vinegar since my husband really doesn’t like the vinegar taste and I used short grain brown rice rather than long- made such a difference! Also, I garnished with green onion instead of cilantro (because that’s all I had) and I thought the flavor worked better for an added kick. Thanks for the great recipe!
★★★★★
Kaitlyn Nelson
I also subbed honey for maple syrup and it worked well!
Kate
Glad you were able to make some substitutes that worked well and liked by your family, Kaitlyn. You are welcome for the recipe! I appreciate your review :)
Tara
I LOVE this recipe. I’ve made it so many times, and often use the glaze recipe for other dishes. Thank you so much for sharing your wonderful food with hopeless chefs like me! It must take a lot of time and hard work to perfect these recipes.
★★★★★
Kate
Great! Happy you love it. Thanks so much for your review. :)
Heather
I was looking for a gluten-free recipe and stumbled across this blog. I’m so glad I did. I made this recipe last night and it was incredible. This was my first time cooking both tofu and brussel sprouts so I was nervous, but this was so easy! I am planning on making this dish for my family’s Thanksgiving party. Thank you so much! I am so excited to have a new dish in my rotation.
★★★★★
Kate
I am glad you did as well, Heather! So happy to hear you enjoyed it. Thanks for the review!
Nita
I am on a roll – making all sorts of foods to send back with my daughter who is in grad school. This is probably my favorite so far (and you’ll note I have been generous with my previous comments). Really – this is exceptional. Easy to prepare – thanks for suggesting to bake the tofu and Brussels sprouts at the same time. I never thought I could make tofu so crispy!
★★★★★
Kate
I do really appreciate the generosity, Nita! Keep them coming. :)
Ann Davis-Rowe
Wow! Super easy *and* felt very fancy. My carnivorous husband was even a fan and excited for us to make this for vegetarian friends and to use the sauce on everything (:
Kate
That’s the best part! When it’s simple but feels so fancy. I appreciate the review!
Kimball
Made this tonight and it was delicious!!! So much flavor…the whole family loved it! I toasted coconut and cashews with the sesame seeds to top the dish off and chopped up some green onions to add too. Will certainly make this one again! Love all of your recipes!!! Thanks so making vegetarian cooking a breeze!
★★★★
Kate
Thank you, Kimball! I’m happy you find them a breeze. It’s a goal of mine to make them accessible!
Clare Dempsey
This was so so good! I would never think to do Brussels sprouts with tofu. I’ve just recently found your blog and have been going far back in the archives and making a lot of recipes and not one has let me down so far!
★★★★★
Kate
It’s a great combination for sure! I love that you are doing that. Thanks for the review, Clare!
Michael
The best. Really. Make this tonight.
★★★★★
Kate
Let me know what you think!
Ann O
Made it tonight. The tofu reminds me of the tofu at the Whole Foods salad bar and would be great in a salad. I used Japanese rice flour that I had around the house. Next time, I’ll try it with cornstarch. I love the combination of the tofu with the roasted brussel sprouts and brown rice. The sauce was sweet with a kick (I used two tsp of Siracha). Very good recipe! Thank you!
Kate
You’re welcome, Ann!
Elly
This looks so delicious and the comments seem to back it up! Question- I’m experimenting with some different vegitarian options and wondering how u think hearts of palm would work in place of the tofu?
Kate
Hey Elly! I haven’t ever tried baking hearts of palm. They definitely won’t turn out similarly to the tofu, but you might enjoy it nonetheless!
margot f saunders
I almost never make a recipe exactly as directed. But this one I did, because I had just the right amount of every ingredient and it looked good. And, as my husband said, this is a keeper. Very, very good, nice combination of flavors (sweet, sour, sour, salty), and textures (soft – rice, crispy — brussel sprouts). The sauce was excellent — I will make that one again. Indeed, I will make the whole thing again. Thank you!!
★★★★★
Kate
I’m so glad to hear that, Margot! A lot of testing goes into making sure I love the flavors of these recipes. Thank you for your comment and star review!
Allison
Yummy! I made this recipe last week and love it! I couldn’t even have proper dinner conversation with my husband without getting interrupted with his praises for this meal. He was eating the last of the leftovers yesterday and was very apprehensive to give me a bite haha!
★★★★★
Kate
That’s great! Thanks for sharing, Allison.
Nicaela
Love this dish! Just made it for the first time tonight – we just moved not too long ago so we’re still figuring out the our oven (it seems to be MUCH hotter than what the temperature should be!) so our sprouts came out a little more brown than golden lol. I’ve never been one to marinate and bake my own tofu at home so this recipe hit it out of the park! So tasty and easy!
★★★★★
Kate
That stinks about your oven! So I hope you can figure out how to work with it.:) But, I’m glad it still worked out for you.
Samantha
Hi – I love this recipe, but I’ve made it twice and I’m having a bit of trouble making the glaze thicken up as shown in the pictures. Any suggestions? Thanks! :)
★★★★★
Kate
Make sure you are simmering long enough so it reduces to about half for roughly 10 minutes. Are you simmering the sauce? Do you use honey or maple syrup?
Samantha Embrick
I was using honey! I’ll try next time using a timer – Also, is it medium or low heat?
Sorina goldstein
What cookbook does your “roasted Brussels sprouts and crispy baked tofu with honey sesame glaze” appear in?
Kate
Hi Sorina, I’m not sure what you are asking, sorry! This recipe appears on my blog, not in my cookbook. But, my cookbook is Love Real Food. This recipes was inspired by Taylor’s version I tried. http://www.greensnchocolate.com/2014/03/sriracha-honey-roasted-brussels-sprouts. Hope this helps!
Jill
Dear Kate,
I really love this recipe. I could lick the sauce from the plate–all by itself. Your recipes have almost made a vegetarian out of me! Almost… ;)
Thanks for posting this and the many other recipes my friends and I have enjoyed. Keep up the good work!
★★★★★
Kate
Thank you! That’s so kind. I appreciate the review.
Sherryn
This was fabulous- did veg skewers on the grill instead of Brussels sprouts – but I love love love the simplicity of the crispy tofu and the sauce. Easiest method to date! Thank you!
★★★★★
Kate
You’re welcome, Sherryn!
T
This is one of my family’s all-time favorite recipes!!! We sub roasted broccoli in for the brussels sprouts and gobble it up.
★★★★★
Kate
Wonderful, T!
kathleen
Hello Kate,
This recipe looks amazing. Is there a better way to lessen the sodium besides using low sodium soy?
Thanks,
kathleen
Kate
That would be my recommendation, Kathleen. Or, reduce the amount of salt added or omit.
Gaby Dalkin
Currently drooling over this!
Kate
:) :)
CC
This meal has been a regular on my dinner rotation for awhile! Everything comes together so easily and tastes so good! My meat eating husband also loves it.
★★★★★
Kate
Love it, CC!
Shivani
I just made this recipe last week because I was looking for a recipe that brussel sprouts. It was absolutely delicious! Pretty easy to make and full of flavor! I was worried that there wouldn’t be enough sauce to coat the brussel sprouts and tofu, but the sauce is definitely very rich and was the perfect amount! Thank you Kate for sharing yet another fantastic recipe!
★★★★★
Kate
I’m happy you tried it! Thank you for sharing your experience.
Susan Iseman
I will try this with the peanut sauce- looks great. I use plain, salt and sugar free organic peanut powder. Have you ever tried it? All you have to do is add water- it’s lower in fats for those of us who that matters….makes a great peanut sauce!
★★★★
Kate
I really prefer natural peanut butter that’s just crushed peanuts, but thank you for sharing your go-to!
claire
we love this recipe and make it regularly…we end up using broccoli and bell peppers a lot because that’s what we usually have on hand. we make it vegan by subbing maple syrup for the honey. thanks for sharing!
★★★★★
Kate
I love that! Great substitutions. Thanks so much for your review!
Marci Ullery
Oh my gosh, this brussels sprouts and tofu recipe is unbelievable! I aactually added some chopped carrots to the sprouts, and served the entire thing over rice. It is my go-to comfort food!!! A co-worker (who is not a vegetarian, but loves brussells sprounts) had minor surgery, so I made it for her during her recovery. She also loved it!
Yours is my favorite recipe site; thanks for sharing such amazing and wonderful food with us!
Marci Ullery
★★★★★
Kate
Such a great combination, I agree! Thank you for sharing, Marci. :)
Cassie Thuvan Tran
Oh my goodness, what a beautiful recipe! I just had air-fried tofu with peanut sauce, broccoli, and spinach for dinner today. Such a phenomenal recipe but I regret not adding Brussels sprouts, aka my favorite fall vegetable of all time!
Kate
Thank you!
Danielle
I have been trying to adjust my eating to be whole food and well rounded and this the first recipe I made for my whole family (12yo, 13yo and meat loving husband) with my new eating focus. OMG, this was a amazing and got NO complaints from anyone, I was actually concern I wouldn’t get any. I will definitely make it again.
★★★★★
Kate
That’s a huge win it sounds like, Danielle! Thank you for sharing!
Janelle Camp
Followed your recipe exactly and it was delicious, I only had black rice so used that. Very tasty. Thank you.
Janelle, Sunshine Coast, Qld Australia
★★★★★
Kate
You’re welcome! Glad you loved it, Janelle!
Caitie
This was totally worth the prep work, which really wasn’t as much as I was expecting. What a delicious and rich tasting recipe. Thank you Kate! Your recipes never fail to impress even the pickiest of eaters : ).
★★★★★
Kate
I’m glad you agree! Thanks for sharing, Caitie :)
Katie Scholz
This recipe is delicious! I just made it for lunch. I am sure this will become a staple at my house and I can see using this glaze for other dishes too. Might try subbing broccoli to mix things up. Thank you!
★★★★★
Kate
Fantastic, Katie! Thank you for your review.
Tara
Your crispy baked tofu recipe has become my go-to method for tofu. I just made this recipe tonight, and it is fantastic!
Régine Bohar
This was a perfect meal: quick, simple and satisfying! Next time, I will change the ratio sprouts-tofu since I had left over sprouts, but no tofu. Also, next time I will put some oil on my wax paper, as the tofu got stuck. I will also bake the sprouts an extra 10 minutes. My only change tonight: I used the glaze on the tofu and sprouts, but seasoned the rice with gomasio. Thanks, Kate. I just love your recipes!
★★★★★
Kate
Thank you, Regine!I’m glad you love this recipe too!
Steph
I have been making this recipe at least once every two months for three years! Sometimes I use broccoli instead of sprouts, when they’re not available and it’s equally good. One thing I started doing was creating a tofu coating with nutritional yeast flakes and salt and then frying the cubes in a pan. It turns out amazing, and almost tastes like Halloumi. It’s just important to put enough salt on the tofu before coating.
★★★★★
Kate
Long time user of this one! Love it. Thank you, Steph for sharing!
Gabriele
Hi there ;) I have basically overcooked everything… But still it was delicious! Will try to do it better next time:)
Thanks a lot for the recipe!
★★★★★
Kate
I’m sorry to hear this was overcooked! Always start with the minimum time and then go from there. Ovens and stoves can be tricky! :) Thanks for sharing, Gabriele. I’m glad it still tasted delicious, though!
Jeanne Hackett
Made this for dinner tonight, and it is very tasty. Both the hub and I agreed that it DID need more sauce, so next time I will double the sauce recipe. The only change I made was using a 16 oz. package of tofu, and using a tofu press to get out excess water. Since others had said that they had wanted a bit more tofu, figured that for the first-time use of this recipe when I like to follow a recipe as it is written, that would not be any big change. Oh, and I used maple syrup to keep it vegan, and because I could not find organic low-sodium tamari (the regular variety of which is as much a staple in our kitchen as, say, flour), I used low-sodium organic shoyu. Which since it has rice wine vinegar as an ingredient, also figured it would not be much of a significant change. That all said, this recipe is a keeper, and thank you Kate, for giving it to us!
★★★★★
Kate
Thanks for sharing your experience, Jeanne! I appreciate your details. :)
Lisa
Turned out great, and finally tried Tofu! Always been like spooked by it. I should also point out that Asian flavors are not my favorite, but very much enjoyed this recipe. I love Brussels Sprouts, especially roasted. Even hunted down a large bag of black sesame seeds. I did not have a low sodium Tamari, but my organic bottle seemed to work ok, at least for me. Thank you, love your receipes, and instructions are very easy to follow.
★★★★★
Kate
I’m glad you finally tried it! Made the right way, it’s so tasty. Thank you, Lisa for your review!
Kacee
Thank you so much for this, it’s perfect!!! I really appreciate you sharing, will make many times.
Kate
You’re very welcome, Kacee!
Maclean Nash
“The best brussels sprouts I’ve ever had” – me and my partner all dinner long!
Thank you!
★★★★★
Kate
Love that! Thank you, Maclean for sharing.
sam
This is a really interesting marriage of sprouts and tofu! These are two foods that my daughters just can’t get enough of. Marrying them up is a surefire win.
Kate
Thank you, Sam! Happy to hear you and your daughters loved them.
Susan Iseman
Have you ever used Date syrup? I just tried one by “Date Lady.’ in place of honey- its’ nutritious & delicious.
★★★★
Kate
I will try it soon, Susan!
valerie
5 star meal! Made the recipe as is and it was delicious. I cut the amounts in half as it was for 2 people, but made the full amount of glaze. Will use that half tomorrow night on roasted veg & quinoa.
★★★★★
Kate
Thanks for sharing, Valerie!
NC
So delicious! I had some broccoli and cauliflower in the fridge and roasted it up too. I used the peanut sauce (thanks for the recommendation) and it was a huge hit. Our six-year-old had seconds (she had hers over rice noodles).
★★★★★
Kate
Thanks for sharing, NC!
Rebecka
I made this with tofu, Brussels sprouts, bell pepper, rutabaga, and shallots and the glaze was fantastic with all of it!
★★★★★
Kate
Thank you for sharing your variation, Rebecka!
Samantha
Yummy!! My husband, the carnivor, loved it!! I will definitely be making this again. I added mushrooms to the brussell sprouts and baby bok choy cooked in a pan on the stove top. I am looking forward to playing with other vegetables. I used agave instead of of honey or maple syrup. It worked too. Thanks for this great recipe!!
★
Kate
Great to hear, Samantha!
Amber P
Top notch and easy peasy with a terrific result. I made this and had a friend over, and she is now “obsessed” (her words) with the sauce. My non-tofu, meat loving boyfriend asked me to double it when I make it next. And I was able to get a quick bike ride in while the vegees were roasting in the oven. I made the rice in my Instant Pot, so that also added to the ease of prep. Thank you C & K!
★★★★★
Kate
Love how you started this comment! :) Thanks, Amber!
Jessica
We had this for dinner last night and loved it. Thanks for all of your recipes, Kate!
★★★★★
Kate
You’re welcome, Jessica! Thanks for taking the time to comment and review.
Marcia
This was very yummy! The tofu was crisp and flavorful. It was also picture perfect!
★★★★★
Kate
Thank you on all fronts, Marcia! :)
Kayla C
Made this for dinner last week. It was excellent! Currently eating the leftovers with broccoli as I ran out of brussels sprouts and its also good!
★★★★★
Kate
Thank you, Kayla!
Anne Hopkins
Love the strong flavours in this recipe. Really appreciate the ‘Nutrition Information’ as we’re on a diet to lose weight but stay strong and healthy. Thank You C&K!
★★★★★
Kate
Thank you, Anne!
Rachel
I made this last night, and it was so good I had it for breakfast and I’m having it for lunch too! Thank you SO much for the crispy tofu method – I’m still new to tofu and I’m a huge texture eater – learning to make the tofu crispy is a game changer. I cut my tofu pieces a little smaller just in case, and it came out perfect for me. This was my first attempt at one of your recipes – I’m excited to try the rest! Thank you for sharing, and for making your recipes so easy to follow and using ordinary ingredients – I don’t have to be an actual chef to make it turn out delicious :)
★★★★★
Kate
You’re welcome! I’m so happy you find this easy to follow. Thanks for your review, Rachel!
Hilary Laing
I love this recipe- great combination of spices, textures and tastes!
★★★★★
Kate
Thank you so much, Hilary!
Janet
Made this last night for a vegan potluck. It was a BIG hit—not one morsel left in the bowl! Lots of rave reviews. Great visual appeal and absolutely delicious. Next time, I’ll double the yummy sauce–and increase the Sriracha a bit for kick. Thanks, Kate!
★★★★★
Kate
Love to hear that! Thanks so much. Yes, this sauce can go with so much!
Audrey Adair
Made this last night and it’s amazing! My hubby was very happy, too!
★★★★★
Kate
I’m happy to hear that! Thanks for your review, Audrey.
Caren
My new favorite meal! I’m just not sure how anyone has leftovers–it’s so good, my husband and I devoured the whole thing! Thanks for the fab recipe, which will surely become a staple around here!
★★★★★
Kate
Love to hear that, Caren!
Jellybean
Bf who doesn’t like brussels sprouts loved it, and I did too :-) Thanks for the recipe. Definitely adding it to the repertoire.
★★★★★
Kate
Hooray! That’s awesome. Thanks for sharing, JellyBean.
bill (huge cookie/kate fan)
The photo IS doing it justice. Making it this week and it looks fantastic. Cannot wait!
★★★★★
Kate
Thanks, Bill!
BIll Landis
I did buy your phone app and will be buying your book.
I really enjoy looking for new things to make and you really do a great job of providing the avenue!
Say “hi” to cookie!!
bill
★★★★★
Natalie
Great recipe, but the glaze was much too salty for us — even when using reduced sodium Tamari. We ended up making the peanut sauce to replace the honey-sesame glaze.
★★★
Kate
I’m sorry you didn’t love the glaze! Thanks for sharing your experience.
ELAINA PERLEBERG
I love this recipe! Made it first time for my newly vegetarian teen daughter. We love all your recipes so far. Thank you for sharing!
★★★★★
Kate
You’re welcome, Elaina! I’m glad you liked it.
Stephanie
Oh man! This is probably the 4th or 5th recipe I have tried from Cookie and Kate and I loved it. I’m new to not eating meat due to health issues, so your website has truly been a blessing. :) I used maple syrup and was a bit worried it would be too sweet- but nope! Tasted delicious and I’m looking forward to eating it today for lunch. :)
★★★★★
Kate
I’m so happy to hear you are loving the recipes and that they have been so helpful! I appreciate your review, Stephanie. Good luck on your new journey!
bill (huge cookie/kate fan)
One of my favorites!
★★★★★
Kate
Wonderful, Bill! Thanks for taking the time to review.
Jennifer
Thanks for including this recipe in your 2018 year end round up. I made this back in November and it was just fantastic! We loved it and I need to make it again. Soon. Every time I make a dish my husband particularly enjoys he says, ‘is this from that cookie or kate person?’…and the answer is nearly always, yes, it is! Thanks for another year of fabulous recipes. Health and happiness to you in the new year.
★★★★★
Kate
I’m glad this one is a favorite! I’m glad you husband is familiar. :) Happy New Year, Jennifer.
Talli
Can I use frozen Brussel sprouts?
★★★★★
Kate
Hi Talli, I’ve never tried roasting frozen vegetables. I’m afraid they might turn out pretty soggy (and they definitely do need to be cut in half before roasting). So I’m afraid they might not be suitable for this recipe.
Talli
Thanks for your reply. I ended up substituting red pepper and broccoli for the brussels sprouts. I also substituted date syrup instead of the honey and added some liquid smoke. I ended up overcooking the glaze so I didn’t use it all as it came out quite intense. All in all, it came out very well, thank you!
★★★★★
Catherine ormberg
Loved this recipe. I’m a meat eater, but this was so great… no need for meat. I would double down on the tofu. That glaze is amazing.
You keep up the good work!!!
★★★★★
Kate
Thank you, Catherine!
Lindsay, Boh Small Batch
Really enjoyed this meal – the only thing I would change next time is instead of using honey I’d probably go with a more neutral tasting agave syrup. Little lime squeeze and extra sriracha to finish!
Kate
Thanks for sharing, Lindsay!
Luana
Wow! This was simply delicious! I am not a vegetarian but I like to have at least one meatless day per week. This is the first recipe from your website that I try, and I must say it was amazing! I am sensitive to spicy food, so I reduced the amount of chili garlic sauce, and I think it worked really well. I’ll definitely be trying out more recipes.
★★★★★
Kate
Welcome to C+K! I’m glad you liked this one. Please continue to let me know what you think as you try recipes.
Sammi
Hi Kate,
This was delicious and perfect amount of food for two nights of dinnfer for my husband and I. The first night, I added a little peanut butter to the glaze so it was a cross between peanut sauce/the honey sesame glaze described in the recipe. The second night, I added a little tahini + blackstrap molasses (ran out of maple syrup) and it was just as yummy. The only thing was I used arrowroot starch to crisp the tofu, and it kind of became congealed in the oven? Almost tacky? Blasting it under the broiler for a few minutes helped, but next time I’ll probably stick with cornstarch. I will say that I forgot to drizzle the tofu with olive oil, so maybe that’s why it happened? In any case, the meal was perfect for a week night dinner and will definitely become part of our regular rotation! Thanks for the delicious recipe!
★★★★★
Kate
I’m sorry it didn’t turn out for you. That could be the case! Thanks for sharing, Sammi.
Jane
Delicious! Made it today for lunch and the husband was delighted. Thanks for the great recipes and inspiration.
★★★★★
Kate
You’re welcome! I’m glad you loved it, Jane.
Roberta
I just came across your page on Pinterest and I’m so glad I did! This recipe and all of your recipes look amazing, I’m making this one right now and can’t wait to try it!! Thank you
★★★★★
Kate
I’m glad you did too, Roberta! What did you think?
Roberta Gavigan
This was delicious and the tofu was the best I’ve ever made at home!!! Can’t wait to have it again
★★★★★
Terra Garcia
I used broccoli instead of brussels! It was delish! I love cookie and kate recipes! Seriously happy to have found this website!
★★★★★
Kate
I’m happy you found it too, Terra! Thanks for sharing.
Danielle Raso
This recipe has been a go to for me for the last year. I’ve made it for my weekly lunches countless times. To be honest my work/school lunches are pretty much a steady rotation of C+K butternut squash chili, enchiladas, and this recipe. I tend to eat larger portion sizes, but this consistently makes 3 meals for me. The sauce is DELICIOUS (but is very fragrant so be careful how you pack it!).
★★★★★
Kate
Thank you for sharing, Danielle!
Susan
Sorry I can’t post a picture because we dug into this dish too fast! I must say, this was absolutely delicious!!! I made it after getting home from work and going to the grocery store so by the time it was ready we were pretty hungry. I love the flavors and think it will reheat well. My tofu didn’t crip up…maybe I pulled it out of the oven too soon. but it was great .
★★★★★
Kate
I’m glad to hear you loved it! Thanks, Susan!
Wendyann
So, this is my New site for tasty recipes. I tried this but didn’t get the Golden Brown on tofu as pictured. I used soy sauce instead of tamari. I was so excited to do this. I tried it 2x but decided not again. Another fail! I tweake the sauce because I’m not a sugar gal so I opted for balsamic vinegar instead of honey. It didn’t taste bad but the look wasn’t attractive as pictured here. I even cooked tofu longer on round 2, but got rubbery with a hint of color. Overall, flavor was there but look wasn’t appealing.
★★★★
Kate
Thanks for sharing, Wendyann!
Nina Stasinopoulos
Delicious (but should have used reduced sodium soy sauce as the recipe specifies).
★★★★★
Kate
Thanks for sharing, Nina!
Erin
Wow! Love your recipes and this one is for sure a winner. Decided I should start cooking at 10 o’clock tonight because I kept thinking how good this looked and it did not disappoint. Thank you thank you thank you (and cookie) !
★★★★★
Kate
That is dedication, Erin!
Nancy Fleming
We’ve made tons of tofu dishes, but this was the best!!!! Thank you, Cookie and Kate!
★★★★★
Kate
You’re welcome, Nancy! I appreciate the review!
Rachel Yakar
So great!!! I adapted the recipe to use rainbow chard and carrots as my veggies. And served the dish over farro. My kids loved the tofu. I loved it all!! Fantastic vegan (used maple syrup), easy, weeknight meal! Thank you.
★★★★★
Kate
Thank you, Rachel! I love you’re kids enjoyed it too. :)
Pamela Darling
Hey Kate,
OMG! This was one of the best recipes I have ever tasted! My husband and daughter absolutely loved it. It was absolutely delicious and will definityly be a keeper in my home.
I have never baked my tofu before and now will never do it any other way. I wish I could send you a picture of my plate, looks as beautiful as it tasted. Thank you and I cannot wait to try all of your recipes. :o)
★★★★★
Kate
I’m glad it was a hit with the family, Pamela! Thank you for your feedback.
Miriam
Made these – without the rice – for guests last week. They loved it. I doubled the recipe but next time will make even more….
★★★★★
Kate
Great to hear, Miriam! Thanks for the review.
Amy Finn
My aunt made me this recipe and it was amazing. I’m vegetarian and a college study so sometimes I get lazy and I don’t want to do long recipes and eat bad food. This dish is so tasty though and the recipe looks like it is relatively easy and doesn’t take much work so I’m making it tonight!
★★★★★
Kate
Great, Amy!
Ruthie
Just make the baked tofu and brussel sprouts. Oh my gosh what a treat. There is just two of us and with 2 more meals is great! Love tofu and this makes perfect crispy bites that can go in multi recipes. Now having accomplished the baked tofu I will never try to fry it again.
Thank you for all your efforts and the sharing of your recipes.
★★★★★
Kate
You’re welcome, Ruthie!
Tracy Barbee
I tried the Brussels sprouts and honey glazed Sesame tofu with brown rice omg this was so delicous I went for seconds yummy yummy yummy
★★★★★
Kate
I love to hear that! Thanks, Tracy.