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White plate topped with roasted brussels sprout shreds and crispy tofu.

Roasted Shredded Brussels Sprout Salad with Crispy Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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.


  • 1 tbsp nutritional yeast
  • 1 tbsp stone-ground corn meal
  • 1/2 tsp dry thyme or 6 sprigs fresh thyme, destemmed
  • 1/2 tsp dry rosemary or 1 tsp fresh, minced
  • 2 tsp garlic powder, divided
  • 1/2 tsp dry onion powder
  • 1 1/2 tbsp reduced sodium soy sauce
  • 2 tbsp avocado oil
  • 1, 400g block of extra firm tofu, drained and pat dry with a clean towel
  • 1 lb brussels sprouts, cleaned, trimmed and thinly sliced
  • 2 tsp maple syrup (optional)
  • 1 shallot, sliced
  • 7 stems of Lacinato kale, stems removed and chopped (optional)
  • Salt and pepper

Balsamic Glaze Dressing

  • 3 tbsp balsamic glaze
  • 2 tsp of lemon juice (about 1/4 of a medium lemon)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp red pepper flakes


  • Dried fruit of choice
  • Pepitas or chopped pistachios


  1. Preheat oven to 425F. In a bowl, combine the nutritional yeast, corn meal, thyme, rosemary, 1 teaspoon garlic powder, onion powder, soy sauce, and 1 tbsp of oil. Whisk together and set aside.
  2. 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.
  3. To a sperate sheet pan add your sliced brussels sprouts and shallots then top with the remaining tablespoon of oil, maple syrup if using, the remaining garlic powder, and a generous pinch of salt and pepper. Toss to coat make sure the brussels sprouts are well coated and spread out into a single layer on the baking tray.
  4. 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. In the last 5-7 minutes of roasting, place the kale in the oven to dry roast and soften.
  5. 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. Top with the crispy tofu, a drizzle of the balsamic glaze and any extra toppings of choice.


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.