Sheet-Pan Tofu and Brussels Sprouts With Hoisin-Tahini
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Tahini, which is made from sesame seeds, and hoisin sauce are pantry staples at our house. Here they are used to make a flavorful sauce for roasted Brussels sprouts and tofu. Tofu is made from soybeans condensed to soy milk and pressing the resulting curds into blocks. Tofu is a great complete protein source, but is also a great source of calcium and iron. Brussels sprouts also have some protein and also packs plenty of Vitamin C, fiber and potassium. This dish can be served on its own or on top of fresh greens as a salad meal. This recipe is easy to halve if there are just two of you.
MAKES: 4 Servings
PREP/COOK TIME: 40 minutes
INGREDIENTS
FOR THE BRUSSELS SPROUTS AND TOFU
2 pounds brussels sprouts, trimmed and halved
4 Tablespoons Extra virgin olive oil
½ teaspoon Kosher salt (such as Diamond Crystal)
½ teaspoon fresh cracked black pepper
2 (14-ounce) packages extra-firm tofu, drained, dried (as instructed) and cut into ¼-inch thick slices then cut into bite size pieces
FOR THE SAUCE
3 tablespoons hoisin sauce
3 tablespoons tahini
1 garlic clove, grated
1 inch piece of grated fresh ginger
DIRECTIONS
Heat oven to 450 degrees, and arrange the racks in the bottom and middle positions.
Drain the tofu block then wrap them separately in paper towels or clean kitchen towels. Place them on a plate, place another plate on top and weight them down with a 28 ounce can of tomatoes (or what you have on hand). Let sit for 5 minutes then unwrapped. Cut the tofu into ¼ inch slices then cut the slices into bite size pieces.
You will need two rimmed sheet pans. Place the brussels sprouts on one sheet pan and drizzle with about 2 tablespoons of olive oil. Season with 1 teaspoon of salt and a few turns of black pepper. Toss to ensure the sprouts are well coated.
On the second sheet pan, drizzle with 1 to 2 tablespoons of olive oil and tilt the pan so the oil coats the surface. Place the tofu slices onto the pan and season well with about 1 to 1½ teaspoons of salt and several turns of black pepper. Drizzle the tops of the tofu with more olive oil.
Place the two sheet pans into the oven, on the middle and bottom racks, and roast for 25 to 30 minutes, switching the pans halfway through. When ready, the brussels sprouts will be tender and crispy in spots and the tofu will be lightly golden.
Meanwhile, place the hoisin, tahini, garlic, ginger and 3 tablespoons of water in a small bowl and whisk until combined. The sauce should be thick, but with a pourable consistency. (If it looks too thick, you can add a touch more water.)
Serve the brussels sprouts alongside the tofu and drizzle over the hoisin-tahini sauce. Eat warm or at room temperature.
