Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A plant-based Whole30-friendly dinner featuring maple-ginger marinated tofu baked alongside caramelized Brussels sprouts for a sweet and savory finish. This Asian Fusion vegan recipe (whole30), ready in about 50 minutes, pairs extra firm tofu, Brussels sprouts, and maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block extra firm tofu, pressed and cut into 1-inch cubes
• 4 cups halved Brussels sprouts
• 3 tbsp maple syrup
• 1 tbsp grated fresh ginger
• 2 tbsp tamari (gluten-free soy sauce)
• 2 cloves minced garlic
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp salt

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Instructions

1. Step 1: Preheat oven to 400°F. In a medium bowl, whisk together 3 tbsp maple syrup, 1 tbsp grated fresh ginger, 2 tbsp tamari, 2 minced garlic cloves, and 2 tbsp olive oil to create the marinade.
2. Step 2: Add 14 oz pressed and cubed extra firm tofu and 4 cups halved Brussels sprouts to the marinade; toss gently to coat everything evenly.
3. Step 3: Spread tofu and Brussels sprouts in a single layer on a rimmed sheet pan, then sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Roast for 30-35 minutes, stirring once halfway through, until Brussels sprouts are caramelized and tofu edges are golden and slightly crisp.