Roasted Brussels Sprouts and Tofu With Chile Lime Dressing

 

Here’s a tasty and healthy recipe for Roasted Brussels Sprouts and Tofu with Chile Lime Dressing. I’ll make it detailed so you can observe it grade by grade.

 

Ingredients

For the Roasted Brussels Sprouts and Tofu:

1 lb (450 g) Brussels sprouts, trimmed and halved

1 block (14 oz / 400 g) company tofu, tired and cubed

2–3 tbsp olive oil

1 tsp smoked paprika (non-compulsory)

Salt and pepper to flavor

For the Chile Lime Dressing:

2 tbsp olive oil

1–2 tbsp lime juice (freshly squeezed)

1 tsp chili flakes or 1 small fresh chili, finely chopped

1 tsp honey or maple syrup

1 garlic clove, minced

Salt to flavor

Optional Garnishes:

Chopped cilantro

Toasted sesame seeds

Lime wedges

Instructions

1. Preheat Oven:

Preheat your oven to 425°F (220°C).

2. Prepare Brussels Sprouts and Tofu:

Toss the halved Brussels sprouts and tofu cubes in olive oil, smoked paprika, salt, and pepper.

Spread calmly on a baking sheet covered with parchment paper.

3. Roast:

Roast for 20–25 minutes, flipping halfway, till Brussels sprouts are golden and crispy on the rims and tofu is slightly browned.

 4. Make the Dressing:

In a small bowl, whisk together olive oil, lime juice, chili, honey/maple syrup, garlic, and a pinch of salt. Taste and alter for warmth or tanginess.

5. Combine:

Toss the roasted Brussels sprouts and tofu with the chile lime dressing at the same time as still warm.

Garnish with cilantro, sesame seeds, and a squeeze of lime if desired.

6. Serve:

Serve right away as a first-rate dish with rice or quinoa, or as a aspect dish in your favorite meal.

This dish is crispy, tangy, and slightly highly spiced, with the tofu absorbing that delicious chile-lime flavor.