Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp Gochujang
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 3 cups cooked brown rice
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Press the tofu by wrapping the block in a clean towel and placing a heavy skillet on top for 10–15 minutes. Cut the pressed tofu into 3/4-inch squares.
  2. Trim the woody ends of the Brussels sprouts and slice them in half vertically.
  3. In a large bowl, toss the tofu cubes and halved Brussels sprouts with avocado oil, salt, and black pepper until evenly coated.
  4. Line a large rimmed baking sheet with parchment paper and spread the tofu and sprouts in a single layer, ensuring no pieces overlap.
  5. Bake at 400°F (200°C) for 20–25 minutes, flipping the tofu and shaking the pan halfway through, until the sprouts have charred edges and the tofu is golden-brown.
  6. In a small bowl, whisk together Gochujang, apple cider vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until smooth.
  7. Toss the roasted tofu and sprouts in the Gochujang glaze.
  8. Divide cooked brown rice into four bowls, top with the glazed tofu and sprouts, and garnish with sliced green onions and toasted sesame seeds.