Roasted Shredded Brussels Sprout Salad with Crispy Tofu

This Roasted Shredded Brussels Sprout Salad is the perfect fall sheet pan meal. Topped with crispy tofu and tossed with a balsamic glaze that will make every bite unforgettable.

Let’s just get right to the point, brussels sprouts deserve a lot more love then they get. And maybe that appreciation has to do with how most people prepare them. So let me share the way I’ve been loving them recently, which is fully shredded, roasted in the oven and coated in balsamic glaze and enjoyed with some crispy tofu.

It’s a full experience, but doesn’t involve any fancy cooking techniques. You just need a knife, sheet pans and 30 minutes of your time to make this Roasted Shredded Brussels Sprout Salad.

Why You’ll Love This Roasted Brussels Sprout Salad

• An easy way to get in your vegetables. Roasting heartier green veggies like brussels sprouts and kale helps to get them nice and caramelized, which helps to improve their texture and taste tremendously. It also makes them easier to chew and digest.
• Everything roasts in the oven. This is an 100% sheet pan meal. No stove top or fancy equipment needed outside of a knife for the vegetables and sheet pans needed for roasting.
• Ready in 30 minutes. Both the tofu and vegetables finish off quickly in the oven without much effort on your part.

Key Ingredients and Substitutions

• Brussel Sprouts: You can buy them pre-shredded in some grocery stores. However, shredding them yourself is more cost effective and doesn’t take as much time as you may think. You can do it two different ways, the first being slicing them thinly with a knife or if you have a food processor, use your slicing disk to shred the sprouts quickly. Obviously, choose the option that is most convenient to your needs.
• Kale: I love adding this as a secondary green. I like to use Lacinato kale for this, but you can also do this with regular curly kale.
• Tofu: Extra firm or super firm tofu works great for this recipe. If allergic or not a fan of tofu, feel free to roast up some chickpeas or lentils to enjoy with your greens.
• Shallots: These are a great addition to the brussels sprouts since they are naturally sweeter. Feel free to swap for some red onion slices instead.
• Nutritional Yeast: Great for umami flavor. If you don’t have nutritional yeast at home, feel free to add a little more soy sauce or a teaspoon of poultry seasoning.
• Cornmeal: Use stone-ground cornmeal. This will help making the coating more crispy and offers flavor to the tofu. You can replace with cornstarch, but note that the taste of the tofu will change slightly.
• Seasoning: Garlic, rosemary and thyme. I used some fresh herbs, but easily can be made using dry herbs instead.
• Soy Sauce: If gluten-free, swap with some coconut aminos.
• Balsamic Glaze: For the dressing. This is often sold in a similar spot to the balsamic vinegar. Do not swap directly for balsamic vinegar as it is different in taste and consistency.
• Lemon Juice: Just a little to compliment the tang in the balsamic glaze.
• Extra Toppings: I like to add some dried fruit. Today I did cherries, but you can opt for dates or dried cranberries.
• High Heat Oil: Choose your favorite, I opted for avocado oil for some extra heart health benefit.

How to Make Roasted Shredded Brussels Sprout Salad

In a bowl, combine nutritional yeast, corn meal, thyme, rosemary, garlic powder, onion powder, soy sauce, and oil. Whisk together and set aside.

Tear the tofu into bite sized chunks and add to the bowl with the mixture. Toss to completely coat the tofu and place on a parchment lined baking sheet with some space between each chunk.

To a sperate sheet pan add your sliced brussels sprouts and shallots then top with oil, maple syrup, garlic powder, and a generous pinch of salt and pepper. Toss to coat making sure the brussels sprouts are well coated in oil and spread out into a single layer on the baking tray.

Place both trays in the oven for 15 minutes. Give both the tofu and brussels sprouts a flip and return to the oven for 10 more minutes until both the tofu and brussels sprouts are golden around the edges. If cooking kale, place the kale on a separate baking tray then in the last 5-7 minutes of roasting, place the kale in the oven to dry roast and soften.

Whisk all the balsamic glaze dressing ingredients together in a bowl and then assemble the salad. Add the kale and brussels sprouts to the bowl and toss to combine (this will help coat the kale in some of the oil used to roast the brussels sprouts). Top with the crispy tofu, a drizzle of the balsamic glaze and any extra toppings of choice.

Expert Tips

• Alternative ways to shred your brussels sprouts. Use a mandolin with a safe guard or knife safe glove to shred your brussels sprouts quickly. You can also use a food processor with the slicing disk attachment to shred the brussels sprouts as well.
• Spread your vegetables and tofu out on the baking tray into a single layer. This will allow everything to evenly roast and also prevent your vegetables from steaming on top of each other.
• Dry roast the kale. I personally like dry roasting the kale the best. When it is toasted with the roasted brussels sprouts it will coat the roasted kale with enough oil without having to add any more to the dish.

Frequently Asked Questions

How to Serve

To plate, serve the roasted kale and brussels sprouts in a bowl and top with the crispy tofu. From there, add extra toppings to your liking. To compliment the more savory flavors of the brussels sprouts and kale, I love to add some dried chopped fruit like dried cherries, cranberries or dates into the mix. For some crunch, I love either pepitas or chopped pistachios. Drizzle with the sweet and tangy balsamic glaze and enjoy.

More Delicious Salad Recipes

• Roasted Lentil Potato Salad
• Chickpea Quinoa Salad with Marinated Tomatoes
• Roasted Sweet Potato Quinoa Salad with Sesame Miso Sauce
• Kale Crunch Salad
• Winter Farro & Kale Salad

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★ Catherine

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