Photo of roasted eggplant and tofu on a sheet pan
Tender eggplant, baked tofu, a whole lot of flavor, and simple instructions make this dish a weeknight hero. | Ken Carlson, Waterbury Publications, Inc., Des Moines, IA

Fall Veggies Recipe: Hoisin Eggplant, Spicy Brussels Sprouts, and Tofu

Eggplant is roasted until tender and tossed with crisp, spicy Brussels sprouts and tofu in this easy meatless sheet pan dinner.
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Hoisin eggplant, gochujang-roasted Brussels sprouts, and tofu make a power trio in this recipe where you cook everything on one sheet pan. Pair this with rice and another roasted vegetable for a complete dinner, or pack it as a light lunch that doesn’t skimp on flavor.

This recipe starts with fresh Brussels sprouts and tofu tossed with gochujang, a Korean condiment with a sweet-salty-spicy flavor that’s made from red chilies and fermented soybeans. If you’ve never had gochujang, it has a sweet-salty-spicy flavor similar to Sriracha. But the difference is that the former is a paste while the latter is a thin sauce for drizzling. Here, gochujang is mixed with sesame oil, garlic, balsamic vinegar, and soy sauce before being brushed over the Brussels sprouts and tofu.

The star of the show is the eggplant, which is roasted until tender and browned. It is then tossed with hoisin sauce and fresh ginger before being roasted again to allow for the eggplant to take in the sweet and salty flavors of the sauce. This simple meeting of flavors will quickly become a regular in your weeknight recipe rotation.

Photo of roasted eggplant and tofu on a sheet pan
Brussels sprouts, eggplant, and tofu: all cooked on one sheet pan for a convenient weeknight meal. | Ken Carlson, Waterbury Publications, Inc., Des Moines, IA

Hoisin eggplant, spicy Brussels sprouts, and tofu

Hoisin eggplant, spicy Brussels sprouts, and tofu

By LIVEKINDLY

Yields 4
Vegan
Vegetarian
Dairy-Free

Ingredients

  • 1 pound Brussels sprouts, ends trimmed, sprouts halved lengthwise
  • 1/4 cup neutral vegetable oil (such as grapeseed or safflower)
  • 1 teaspoon kosher salt
  • 8 ounces extra-firm tofu, drained and blotted dry
  • 2 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves, grated on a Microplane-style rasp, or minced
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 pound (about 3 medium-size or 2 large) Chinese or Japanese eggplants, tops removed, eggplants sliced into 1-inch pieces on a diagonal
  • 2 tablespoons hoisin sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon mirin (Japanese rice wine for cooking)
  • 4 scallions, thinly sliced on a diagonal
  • 1 tablespoon toasted sesame seeds

Preparation

    • 1
      Adjust an oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit.
    • 2
      Toss the Brussels sprouts with 2 tablespoons vegetable oil and 3/4 tablespoon salt in a medium-size bowl. Place them on a rimmed sheet pan and roast until they are starting to brown, about 15 minutes.
    • 3
      Slice the tofu into 1/2- to 3/4-inch planks. Stack the planks and cut them into 1-inch long rectangles. Place the tofu in a large bowl, add 1 tablespoon vegetable oil, and toss to coat.
    • 4
      Push the sprouts to one side of the sheet pan and add the tofu to the other side. Roast until the bottom of the tofu is browned, about 15 minutes, then flip each piece with a spatula. Cook until the other side is golden, about 10 minutes more.
    • 5
      Whisk the gochujang, 1 tablespoon sesame oil, garlic, balsamic vinegar, and soy sauce in a medium-sized bowl. Remove the sheet pan from the oven and, with a silicone basting brush, dab the sauce over the sprouts and tofu. Return the pan to the oven and cook until the sauce begins to caramelize, about 5 minutes. Transfer to a platter.
    • 6
      Place the eggplant in a large bowl and toss with the remaining tablespoon of olive oil and 1/4 teaspoon salt. Place the eggplant on a clean, rimmed sheet pan and roast until it starts to brown and soften, 10 to 12 minutes.
    • 7
      Meanwhile, whisk the hoisin, remaining tablespoon sesame oil, ginger, and mirin in a medium-size heatproof bowl. Transfer the eggplant to the bowl, toss to coat, then return the dressed eggplant to the pan and continue to roast until it is tender, about 5 minutes more. With a spatula, place the eggplant over the sprouts and tofu. Sprinkle with scallions and sesame seeds and serve.

Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017. Photographs by Ken Carlson, Waterbury Publications, Inc., Des Moines, IA