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Brussels Sprouts Salad w/ Crispy Tofu

Everyone always asks me how to make tofu crispy – especially my clients, who I encourage to eat more plant-based. Well, this method by @sugarsalted is the absolute best one out there. It gets the tofu golden brown, and I guarantee the crunch it makes when you bite into it will be music to your ears. The best part? Unlike many other crispy tofu recipes out there, this one doesn’t require a ton of oil or frying! I love topping salads with this crispy tofu, which is why the Brussels sprouts salad described with it is ideal *chef’s kiss*!

Recipe and picture from @sugarsalted


14 oz organic firm tofu
1 T olive oil
1 T tamari soy sauce
1 – 2 T cornstarch

Honey Mustard Dressing Ingredients:

1 T lemon juice
1 T white balsamic vinegar
1 T Dijon mustard (use less if your mustard is very sharp)
1/2 T honey
1/2 tsp sea salt
1/2 cup  olive oil

Salad Ingredients:

12.5 oz Brussels sprouts, yellow leaves removed, end trimmed1/2 cup pine nuts, crushed or finely chopped
1/4 to 1/2 cup freshly grated Parmesan (adjust amount to taste)


  1. First prepare the tofu:
    Slice the block (or blocks) of tofu into small equal cubes. Line a large cutting board with paper towels, arrange the tofu cubes all over the board in an even layer, cover them with more paper towels, then another cutting board. Place something heavy on top – like a cast iron skillet or jars filled with flour.
  2. Let the tofu sit like that for 30 minutes. If needed, change the towels halfway through, if they get too wet during the process. As the tofu drains, preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
  3. Then make the dressing:
    Combine all ingreadients either in a sealable jar (or a mixing bowl) and shake vigurously (or beat with a whisk) until well combined and the mixture looks uniformed and smooth. Taste to see if you want more salt or lemon, set aside.
  4. Prepare the brussels sprouts: 
    Using a mandoline slicer, a sharp knife or your food processor, shred the brussels sprouts as thinly as possible. Transfer to a large mixing bowl and toss with your hands so that all the sprouts come apart.
  5. Once the tofu is drained, transfer it to a large mixing bowl and add olive oil and tamari. Stir to combine, until all tofu is coated. Sprinkle with 1 tablespoon cornstarch and toss tofu until it’s completely coated, without any cornstarch left. If you spot any uncovered areas, add more cornstarch.
  6. Transfer tofu to baking sheet and bake for 20-25 minutes, until tofu is golden (golden brown on the edges). Flip tofu halfway through – I like to flip each cube individually with a pair of kitchen tweezers. 
  7. Assemble: 
    Remove baked tofu from the oven. Pour 1/2 dressing over the brussels sprouts and toss to combine. Add more if you want – depending on your taste. Sprinkle salad with crushed pine nuts, toss to combine, then sprinkle with parmesan and toss again.
  8. Spoon salad into bowls, top with crispy tofu, microgreens, sliced peppers, avocado and more parmesan if needed. Serve.



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