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Oven Roasted Tofu, Cauliflower and Brussels Sprouts
with rice / lemon-soy-balsamic vinaigrette

Active: 30 min Total: 50 min
Tis the season for roasted vegetables! In this meal they get a fresh, savory boost thanks to a double dose of vinaigrette made with soy sauce, lemon juice and balsamic vinegar.
Tags

Ingredients

Metric
Servings:
4
Oven Roasted Tofu, Cauliflower and Brussels Sprouts:
  • Rice, uncooked white or brown - 2/3 cup
  • Tofu, extra firm - 16 oz, sliced into 1/2" / 1.25cm (vacuum packed preferable)
  • Cauliflower, medium - 1 head, florets
  • Brussels sprouts - 1 lb, trimmed and halved
  • Lemon-Soy-Balsamic Vinaigrette (ingredients listed separately)3 - 3 Tbsp + 3 Tbsp
  • Cilantro - 2 Tbsp, chopped
Lemon-Soy-Balsamic Vinaigrette:
  • Garlic - 2 cloves, chopped
  • Lemons, zest and juice of - 1/2
  • Soy sauce - 1 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Paprika - 1/2 tsp
  • Hot sauce (opt) - 2 tsp
  • Oil, cooking - 3 Tbsp

Nutrition Facts

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Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm cubes. (Can be done 1 day ahead)
  3. Make vinaigrette - Chop garlic and zest lemon. Combine with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce and oil. (Can be done up to 5 days ahead)
  4. Cauliflower / Brussels sprouts - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Spread cauliflower, brussels sprouts and tofu out onto two sheet pans and cover tightly with foil. ‘Steam’ for 8 minutes in the oven.
  3. Remove foil and toss vegetables/tofu with first part of vinaigrette (divide it between pans) and roast for another 12 to 15 minutes.
  4. While vegetables / tofu roast, chop cilantro.
  5. If rice was made ahead, reheat in the microwave.
  6. When vegetables / tofu are finished roasting, toss with second part of vinaigrette and cilantro. Season to taste with some salt and pepper.
  7. Serve vegetables and tofu over rice. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (100)
Gluten-free (6)
Paleo (17)
Vegetarian (7)

37 reviews

doubled the marinade, roasted on a sheet pan instead of a pan....would probably omit the stock next time in the oven as it steamed the sprouts more than it roasted them. Solid dish, would probably make again and customize it more!

By: Katharine
Posted: Dec 01, 2020
Diet: Original
0 Helpful

This was very tasty.

By: Genepher
Posted: Mar 26, 2019
Diet: Original
0 Helpful

I’ve come back to this one a few times as a tasty, easy dinner with ingredients we often have in hand. We like it a lot!

By: Tiffany
Posted: Dec 04, 2018
Diet: Original
0 Helpful

Yum! Used extra Brussel sprouts from the garden

By: Juliana
Posted: Oct 16, 2018
Diet: Original
0 Helpful

Quinoa instead of rice worked well.

By: Mark
Posted: Mar 25, 2018
Diet: Vegetarian
0 Helpful

Hubby said -- there's nothing about this meal I would change! Then he said he'd maybe roast the brussels sprouts separately so they were crispier and maintained more of the delicious marinade.

By: Sundi
Posted: Feb 20, 2018
Diet: Paleo
0 Helpful