Sheet Pan Garlic Tofu & Brussels Sprouts

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

14 ounce package of extra-firm organic tofu (pressed)

2 tablespoon extra-virgin olive oil (divided)

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

¼ teaspoon salt

¼ teaspoon ground black pepper

1 pound Brussels sprouts (quartered)

½ cup dried cranberries

¼ cup pumpkin seeds (roasted, salted)

1 tablespoon balsamic glaze

Directions

Preheat the oven to 400°F. Line a baking sheet with foil and brush with 1 teaspoon of extra-virgin olive oil. Set aside.

Drain the excess water from the container of tofu and dice into 1-inch pieces.

Press the tofu between two clean towels for 15 minutes to wick away additional moisture. (New to pressing tofu? See this recipe for additional instructions.)

In a large bowl, whisk together the vinegar, 1 tablespoon of olive oil, garlic, salt, and pepper.

Add the tofu and Brussels sprouts to the bowl and toss gently until all ingredients are well coated.

Transfer the ingredients to the lined baking sheet and arrange in a single layer. Bake for 20 minutes.

Remove the sheet pan from the oven and stir.

Evenly spread the cranberries and pumpkin seeds across the entire sheet pan. Return to the oven and bake for an additional 10 minutes.

Remove from the oven and drizzle with balsamic glaze just before serving.

Nutrition

• Serving Size: 1 /4th recipe
• Calories: 250 kcal
• Saturated Fat: 2 g
• Sodium: 190 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 13 g
• Protein: 13 g