Roasted Brussels sprouts with smoked tofu and maple syrup

Roasted Brussels sprouts with smoked tofu and maple syrup: savoury, crispy and balanced, with soy sauce, walnuts, olive oil and paprika.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 290 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 22 g

Ingredients

• 600 g Brussels sprouts
• 200 g tofu
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp walnuts
• 1 tsp paprika
• 1 pinch of salt
• 2 tbsp soy sauce

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 220 °C (200 °C fan) and put a baking tray in to heat up. Trim the Brussels sprouts, cut off the base of the stalk and halve them.
2. Cut the smoked tofu into cubes. In a large bowl, mix the Brussels sprouts and tofu with the olive oil, paprika and salt.
3. Spread everything over the hot baking tray, with the sprouts cut side down. Roast in the oven at 220 °C for 18–20 min, until the sprouts are browned and the tofu is slightly crisp at the edges.
4. Stir the maple syrup and soy sauce together to make a glaze. Roughly chop the walnuts.
5. Take the tray out of the oven and spoon the glaze and walnuts over the Brussels sprouts and smoked tofu. Return to the oven at 220 °C for a short 3–5 min so the surface caramelises slightly.

Good to know

This dish is savoury, a little sweet and just right for an evening with the oven on. Lots of roasted flavour, little effort. And it's on the table quickly.

Swaps

Smoked tofu → tempeh (more protein and fibre); walnuts → pecans (milder, also contain unsaturated fats); maple syrup → date paste (less concentrated sweetness, a little more fibre); soy sauce → tamari (gluten-free with a similar flavour)

Allergens

Contains soya and walnuts (tree nuts); for children, season a little more mildly and chop the nuts finely or leave them out. Fine in pregnancy when heated through. Contains: gluten (soy sauce).

Dairy-free recipes