Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan
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-inspired vegan (whole30, vegan) ready in about 50 minutes pairs halved Brussels sprouts, maple syrup, grated fresh ginger 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 weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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, pressed and cut into 1-inch cubes extra firm tofu
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Roast for 30-35 minutes, stirring once halfway through, until Brussels sprouts are caramelized and tofu edges are golden and slightly crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved brussels sprouts from drying out.
Can I substitute ingredients in Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Ginger Roasted Tofu and Brussels Sprouts Sheet Pan whole30?
Yes — this recipe is tagged whole30, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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