This fun, snackable sheet pan dinner features saucy buffalo tofu tenders and crispy roasted brussels sprouts.
Simply Recipe / Karishma Pradhan
I’m always on the lookout for easy, flavor-packed weekday vegetarian meals.
Here, crispy panko-coated tofu tenders bake alongside honey-glazed brussels sprouts.
Simply Recipe / Karishma Pradhan
The key to crispier tofu is to use extra-firm tofu.
If you use a softer variety, the tofu might end up soggy because of the extra moisture.
I recommend pressing the tofu before cooking to draw out excess moisture.
Simply Recipe / Karishma Pradhan
Melt butter in a small saucepan, then add hot sauce until simmering.
Remove from the heat, let cool slightly, then toss with the tenders.
I recommend using Frank’s Hot Sauce for its delicious balance of spicy and tangy flavors.
Simply Recipe / Karishma Pradhan
But if you have another brand you like, feel free to try it out!
For example, you could try roasting cubed butternut squash, sliced fennel, or matchstick-shaped carrots.
Allow the tofu to drain any excess moisture for 20 to 25 minutes.
Simply Recipe / Karishma Pradhan
Cut the tofu into 1/2-inch thick strips (1/2-inch wide and 3-inches long).
In the meantime, preheat the oven to 425F and prep your dredging station.
In a wide, shallow bowl, combine baking powder and cornstarch.
Simply Recipe / Karishma Pradhan
In a medium bowl, combine milk, soy sauce, and hot sauce.
Line a large 18-inch by 12-inch sheet pan with parchment paper.
Drizzle the olive oil all over the tofu side of the pan, then set aside.
Simply Recipe / Karishma Pradhan
Dip each tofu strip into the cornstarch mixture, shaking off any excess, then dip in the milk.
Dip again in the cornstarch, then dip in the milk once more.
Finally, dip the strip in the breadcrumbs and shake off any excess crumbs.
Simply Recipe / Karishma Pradhan
Place the coated tofu tender on the baking sheet and repeat dredging the remaining tenders.
double-check the tofu tenders are not touching each other.
Bake the tofu for 15 minutes, or until crispy on one side.
Simply Recipe / Karishma Pradhan
Remove the tofu from the oven.
Using tongs, flip the tofu and drizzle with an additional tablespoon of olive oil.
Arrange brussels sprouts in an even layer on the other half of the pan.
Simply Recipe / Karishma Pradhan
Bake for another 20 minutes, flipping the brussels sprouts halfway through.
Just before the tofu finishes baking, prep the buffalo sauce.
In a small saucepan set over medium heat, melt the butter.
Simply Recipe / Karishma Pradhan
Add the hot sauce and bring the mixture to a simmer.
Remove from the heat and let cool slightly.
To serve, toss the brussels sprouts with blue cheese.
Simply Recipe / Karishma Pradhan
Place the baked tofu in a heatproof bowl, and toss with buffalo sauce.
Serve immediately, as the sauced tenders will lose crispiness after cooling down.
Leftover brussels sprouts can be stored in an airtight container in the fridge for up to 3 days.
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