Sheet Pan Tofu and Brussels Sprouts with Sweet Sesame Glaze

Image of Hannah Kaminsky
Rated 5.0 based on 5 customer reviews
Sheet Pan Tofu and Brussels Sprouts with Sweet Sesame Glaze
Sheet Pan Tofu and Brussels Sprouts with Sweet Sesame Glaze


  • 1 (14 ounce) package extra-firm tofu, drained, cut into ½-inch cubes, and blotted dry
  • 2 tablespoons arrowroot powder
  • 1½ tablespoons toasted sesame oil, divided
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, finely minced
  • ¼ teaspoon ground black pepper
  • 2 tablespoons sesame seeds
  • 2 to 3 cups cooked brown rice


  1. Preheat oven to 400°F (200°C).
  2. Tossing tofu and arrowroot together in a bowl to coat; spread onto one half of a baking sheet in an even layer and drizzle with ½ tablespoon sesame oil.
  3. In a large bowl, whisk together soy sauce, maple syrup, balsamic vinegar, garlic, and remaining tablespoon sesame oil; add Brussels sprouts and stir. Spread onto empty side of baking sheet; drizzle remaining marinade over the sprouts. Don’t worry that it seems like a lot of liquid or that it will likely run over and touch the tofu; it will reduce in the oven and become a rich, delicious sauce to cover everything. Season everything with black pepper.
  4. Bake in preheated oven until the sprouts are fork-tender and lightly browned, about 25 minutes.
  5. Heat broiler to high.
  6. Continue to cook until tofu is crisp at the edges, about 5 minutes more.
  7. Stir vegetables and tofu together to coat with the thick glaze on the baking sheet. Sprinkle with sesame seeds and serve alongside hot steamed rice.
Mealthy tip:

Line your sheet with aluminum foil to make cleaning easier. It's a kitchen hack that will soon become second nature in your home!


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I made this recipe for my vegan mom and tried some for myself. We both loved it! I really enjoyed the Asian-inspired flavors, and the sauce was fantastic. This is a nice dish for meatless Mondays, and also people who haven't tried tofu. It's easy to make and tastes so good.

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Greg Jones says:

The balsamic maple glaze was really delicious. It added excellent flavor to the tofu especially, because it's so absorbent. I liked to cook mine until the sprouts were were crispy and a little blackened. Very good recipe.

Image of Chaz Norwood

Chaz Norwood says:

I made this in my cast iron skillet and and added chopped pork belly as well. Love the flavors together, such a great lunch or side when you have friends over.

Image of Pinney Stern

Pinney Stern says:

This recipe is a keeper, surprisingly, I wasn’t expecting much but super good, I’ll make it again.

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Avi Foxi says:

Very good & easy! I used corn starch instead of arrowroot powder - works great.