Sesame Crusted Tofu Brussels Sprouts Salad
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This Sesame Crusted Tofu Brussels Sprouts Salad is quick, light and protein packed. Raw shaved brussels sprouts and baked tofu in a maple dressing.
This Sesame Crusted Tofu Brussels Sprouts Salad is going to be on repeat at my house. It is made with simple ingredients, but packs so much flavor. Tofu is coated in an everything but the bagel seasoning mix and then baked until crispy. The brussels sprouts are shaved and then tossed in a maple/sesame dressing. And the whole thing is topped off with a drizzle of spicy mayo. It is delish!
Step One: Prep the Tofu
When it comes to the tofu for this recipe, I like to use protein tofu. It is the firmest of all the tofus and it doesn’t have to be pressed. If you use an extra firm tofu instead, you will want to press it for at least 10 minutes.
Slice the tofu into 6 pieces and place in a bowl with soy sauce and maple syrup. Let the tofu marinate for 10 minutes while you prep the coating.
For the coating you will need:
- everything but the bagel seasoning
- panko breadcrumbs
- white pepper
- ginger powder
- garlic powder
- pepper
- salt
Dredge the tofu in the everything coating and gently press it into all sides of the tofu. Place the tofu on a greased baking sheet and spray the top of the tofu with a little more oil. Place in the oven for 15 minutes. Flip and cook for another 5-10 minutes. You want the coating to be nice and crispy.
Step Two: Prep the Brussels Sprouts
While the tofu is cooking, prep the brussels sprouts. Use a super sharp knife or a mandoline to shred the brussels sprouts – or buy them shredded.
Place the raw brussels sprouts in a large bowl and drizzle with soy sauce, maple syrup, sesame oil and lime juice. Give everything a really good toss and set aside.
Step Three: Assemble & Serve
Pull the tofu out of the oven and slice it into strips. Layer it over the brussels sprouts salad and drizzle with some spicy mayo (see recipe notes) and lots of chopped green onion.
This salad is best eaten right away – so the brussels sprouts don’t get soggy. But if you plan to eat this in batches, I would make the maple dressing on the side and add it to the sprouts as you eat.
This is the perfect weeknight dinner when you want something light, protein-packed and delicious!
Need more recipe inspo? Check these out:
Sesame Crusted Tofu Brussels Sprouts Salad
Ingredients
FOR THE SESAME TOFU
- 1 block super firm tofu see notes
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon maple syrup
- 1/4 cup everything but the bagel seasoning see notes
- 1/4 cup panko breadcrumbs or sub GF breadcrumbs
- 1/2 teaspoon white pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt see notes
- oil spray
- 3 green onions chopped, for serving
FOR THE BRUSSELS SPROUTS
- 1 pound brussels sprouts shaved
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon low sodium soy sauce or tamari
- 1/2 lime juiced
FOR THE SPICY MAYO
- 2 tablespoons vegan mayo
- 1/2 lime juiced
- sriracha to taste
Equipment
Instructions
- Preheat the oven to 425 degrees, line a baking sheet with parchment paper and spray the paper with oil.
- Combine the soy sauce and maple syrup in a bowl. Slice the tofu into 6 rectangles. Place the tofu in a shallow dish and pour the sauce over it. Marinate for 10 minutes – or longer, if you have the time.
- Combine the everything seasoning, panko and dry seasonings in a shallow bowl. Dip each piece of tofu in the everything seasoning and gently press it into every side of the tofu. Place the tofu on the baking sheet and spray the top with more oil. Place in the oven and bake for 15 minutes. Flip and cook for another 5-10 minutes, or until crispy.
- While the tofu is cooking, add all of the brussels sprouts ingredients to a large bowl and toss to combine. Set aside.
- Add all of the spicy mayo ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- Pull the tofu out of the oven, slice it and place it on top of the brussels sprouts. Drizzle with spicy mayo and top with green onions. Serve and enjoy.
Video
Notes
- I used “protein” tofu which is very firm and doesn’t require pressing. If you use extra firm or firm tofu, be sure to press it for at least 10 minutes before slicing.
- I used everything seasoning with NO salt. If your everything seasoning has salt already, then omit the additional salt.
- To make this GF, sub the soy sauce for tamari and the panko for GF breadcrumbs.
- If making this ahead of time, mix the brussels sprouts dressing on the side and add right before serving.
Delicious – got a thumbs up from my partner, which is high praise 🙂 Loved the flavors – will definitely make this again!
Wooooo! So glad you both loved it!
This was phenomenal!!! So tasty & easy. Even my non vegan friends loved it. I’ve made it twice this week.
Yayyy! So glad it was a hit with everyone!
Great recipe. I added shredded cabbage and sunflower seeds to the brussel sprouts. Yummy!!
Yum! Love those additions! So glad you liked it!
This is one of the best dishes on this site. I was never that into tofu, and I was not very successful in my previous attempts to prepare it at home, but this recipe is so easy and so delicious. Additionally, she’s right–you might first think, “Ewww raw Brussels sprouts,” but they are so delicious! I’ve made this recipe about ten times in one month!
Yayyyy – so glad you liked this Emily!