Go Back
Roasted Shredded Brussels Sprout Salad With Crispy 2026 03 30 074401 819x1024 1

Roasted Shredded Brussels Sprout Salad with Crispy Tofu

A nutrient-dense, protein-packed salad combining roasted Brussels sprouts, crispy tofu, and a tangy balsamic glaze for a delightful meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Brussels sprouts, cleaned, trimmed, and thinly sliced Provides a crunchy base packed with nutrients.
  • 1 block (400g) extra firm tofu, drained and patted dry Offers a solid protein source that absorbs flavors well.
  • 2 tbsp avocado oil Adds healthy fats and helps with roasting.
  • 1 tbsp nutritional yeast Adds a cheesy flavor without the dairy.
  • 1 tbsp stone-ground cornmeal Provides a crispy coating for the tofu.
  • 1/2 tsp dry thyme or 6 sprigs fresh thyme, destemmed For herbal depth.
  • 1/2 tsp dry rosemary or 1 tsp fresh, minced Enhances aroma and flavor.
  • 2 tsp garlic powder (divided) A key flavor enhancer.
  • 1/2 tsp dry onion powder Complements the garlic.
  • 1 1/2 tbsp reduced sodium soy sauce Adds umami without overwhelming sodium.
  • 2 tsp maple syrup (optional) For a touch of natural sweetness.
  • 1 medium shallot, sliced Contributes sweetness and crunch.
  • to taste Salt and pepper For seasoning.
  • 3 tbsp balsamic glaze Provides a tangy finish.
  • 2 tsp lemon juice (about 1/4 of a medium lemon) Brightens the salad.
  • 1/2 tsp Dijon mustard Adds a subtle kick.
  • 1/4 tsp red pepper flakes For a hint of heat.
  • to taste Dried fruit of choice Adds a sweet contrast (like cranberries or raisins).
  • to taste Pepitas or chopped pistachios For added crunch and healthy fats.
  • 7 stems Lacinato kale, stems removed and chopped (optional) Boosts nutrition and adds texture.

Method
 

Preparation
  1. Preheat the oven to 425°F. Getting your oven hot will ensure the tofu and Brussels sprouts roast perfectly.
  2. Prepare the coating for tofu. In a bowl, combine the nutritional yeast, cornmeal, thyme, rosemary, 1 teaspoon of garlic powder, onion powder, soy sauce, and 1 tablespoon of oil. Whisk together until well mixed.
  3. Toss the tofu. Tear the tofu into bite-sized chunks and add them to the bowl with the mixture. Toss to completely coat the tofu, then place the chunks on a parchment-lined baking sheet, ensuring there’s space between each piece.
  4. Prepare the Brussels sprouts and shallots. On a separate sheet pan, add the sliced Brussels sprouts and shallots. Drizzle the remaining tablespoon of oil, maple syrup (if using), the remaining garlic powder, and a generous pinch of salt and pepper over the veggies. Toss to coat and spread them into a single layer.
Cooking
  1. Roast the vegetables. Place both trays in the oven for 15 minutes. Afterward, flip both the tofu and Brussels sprouts, returning them to the oven for an additional 10 minutes until golden brown around the edges.
  2. Add the kale (optional). If using kale, spread it out on a separate baking tray and add it to the oven during the last 5–7 minutes of roasting.
Assembly
  1. Prepare the dressing. Whisk together all the balsamic glaze dressing ingredients in a small bowl.
  2. Assemble the salad. In a large bowl, combine the roasted Brussels sprouts and kale. Toss to combine, then top with the crispy tofu, a drizzle of the balsamic glaze, and any extra toppings of your choice.

Notes

Ensure tofu is thoroughly dried for maximum crispiness. Spread the Brussels sprouts in a single layer to ensure even roasting.