Crispy Tofu & Roasted Garlic Brussels Power Skillet

The crispy tofu & roasted garlic Brussels skillet is a quick, protein‑rich dinner that turns simple pantry staples into a flavorful feast. With a blend of caramelized garlic, crisp Brussels, and aromatic soy, it delivers savory depth in under 30 minutes. Perfect for busy weeknights, this skillet meal is as comforting as it is nourishing.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz extra‑firm tofu, pressed and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat a tablespoon of sesame oil in a large non‑stick skillet over medium‑high heat.
2. Add tofu cubes, seasoning with salt, pepper, and smoked paprika; fry until golden brown and crisp on all sides—about 4–5 minutes. Remove and set aside.
3. In the same skillet, add the remaining sesame oil and the minced garlic; sauté until fragrant, about 30 seconds.
4. Add the Brussels sprouts, cut side down, and let them sear for 3–4 minutes until a caramelized crust forms.
5. Pour in soy sauce and maple syrup, sprinkle red pepper flakes if using, and stir to coat the Brussels evenly.
6. Cover the skillet, reduce heat to medium, and simmer for 5–7 minutes, flipping once, until Brussels sprouts are tender yet still crisp.
7. Return tofu to the skillet, gently toss to combine and heat through, about 2 minutes.
8. Taste and adjust seasoning with additional salt or pepper if needed.
9. Transfer the skillet dish to a serving platter, sprinkle with fresh parsley, and serve hot.

Chef's Note

Pro tip: Press tofu for at least 30 minutes before cutting to ensure a dry surface that crisps beautifully. A lightly greased cast‑iron pan keeps the tofu from sticking and helps develop a richer crust.

Make-Ahead Tips

This skillet can be reheated in the microwave for up to 2 servings, or stored in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating to keep the tofu from drying out.

Substitutions

Tempeh or seitan can replace tofu for a different texture; use the same press and fry technique.