Sheet-Pan Maple-Miso Tofu with Roasted Brussels Sprouts & Delicata Squash
This vibrant sheet-pan recipe features crispy tofu glazed in a sweet-savory maple-miso sauce, paired with caramelized Brussels sprouts and delicata squash for a satisfying weeknight dinner. Everything cooks together in under 30 minutes, making cleanup a breeze.
- 16 oz extra-firm tofu
- 3 cups Brussels sprouts, trimmed and halved
- 2 cups delicata squash, sliced (seeds removed)
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp white miso paste
- 2 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp black pepper
- 2 tsp toasted sesame seeds
- 2 whole scallions, thinly sliced
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
🌡️ 425°FDrain tofu and pat dry. Cut into 1-inch cubes and set aside.
⏱️ 2 minutesIn a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, garlic, ginger, and 1 tablespoon olive oil until smooth.
⏱️ 2 minutesOn the sheet pan, toss Brussels sprouts, delicata squash, and red onion with 2 tablespoons olive oil and black pepper. Spread vegetables into a single layer, leaving space for tofu.
⏱️ 2 minutesAdd tofu cubes to the pan and brush generously with half the maple-miso glaze.
⏱️ 2 minutesRoast for 15 minutes. Remove pan, flip tofu and vegetables, and brush tofu with remaining glaze.
⏱️ 15 minutes 🌡️ 425°FReturn to oven and roast 8–10 more minutes, until tofu is golden and vegetables are tender.
⏱️ 9 minutes 🌡️ 425°FSprinkle with sesame seeds and scallions before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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