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Sheet Pan Buffalo Tofu and Blue Cheese Brussels Sprouts
Sheet Pan Buffalo Tofu and Blue Cheese Brussels Sprouts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Sheet pan dinner with buffalo tofu tenders, crispy brussels sprouts, and blue cheese crumbles.
Ingredients:
  • For the baked tofu
  • 1 (14 ounce) package extra-firm tofu, drained and patted dry
  • 1/4 teaspoon baking powder
  • 1 cup cornstarch
  • 1 cup milk
  • 1 teaspoon soy sauce
  • 2 tablespoons Frank's hot sauce
  • 1 cup panko-style breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • For the blue cheese brussels sprouts
  • 2 cups brussels sprouts, trimmed and cut in half lengthwise
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the buffalo sauce
  • 4 tablespoons unsalted butter
  • 1/2 cup Frank's hot sauce
  • For serving
  • 1/2 cups blue cheese, crumbled into small pieces
  • Ranch dressing ( homemade or store-bought), for dipping
Instructions:
  • Press the tofu: Place the drained tofu block on a cutting board lined with a paper towel. Cover it with another cutting board or heavy pan for 20-25 minutes to drain excess moisture.
  • Prepare the tofu: Slice the tofu into 1/2-inch thick strips measuring 1/2-inch in width and 3 inches in length.
  • Preheat oven to 425°F and set up dredging station.
  • Set up your dredging station: Mix baking powder and cornstarch in a wide, shallow bowl. Blend milk, soy sauce, and hot sauce in a medium bowl. Combine panko breadcrumbs, salt, garlic powder, and smoked paprika in another wide, shallow bowl.
  • Line a large 18-inch by 12-inch sheet pan with parchment paper. Divide the pan in half and place tofu sticks on one side and brussels sprouts on the other side. Drizzle olive oil over the tofu side of the pan. Set aside.
  • Coat the tofu: Dip each tofu strip into the cornstarch mixture, then milk, followed by another cornstarch dip, then milk again. Finish by dipping the strip in breadcrumbs and shake off excess crumbs. Place on the baking sheet, ensuring they are not touching. Repeat with remaining tenders.
  • Bake the tofu until crispy on one side, approximately 15 minutes. Meanwhile, toss brussels sprouts in a bowl with olive oil, honey, salt, and black pepper.
  • Finish baking: Once the tofu is ready, flip it, drizzle with another tablespoon of olive oil, and add the Brussels sprouts to the other side of the pan. Continue baking for 20 minutes, ensuring to flip the Brussels sprouts halfway through until they are golden-brown and the tofu is crispy on both sides.
  • Prepare the buffalo sauce: While the tofu is baking, melt the butter in a small saucepan over medium heat. Stir in the hot sauce and simmer the mixture. Take it off the heat and allow it to cool slightly.
  • To serve, coat brussels sprouts with blue cheese and bake tofu in buffalo sauce. Serve promptly to keep the tenders crispy.
  • To store and reheat: Enjoy Buffalo tenders fresh or store leftovers in an airtight container in the fridge for up to 1 day. Store leftover brussels sprouts in the fridge in an airtight container for up to 3 days. Simply reheat in a 350°F oven for 5 to 10 minutes until warmed through. Share your feedback by leaving stars below!

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