Gochujang Tofu, Squash and Brussels Sprouts Bowls

40 min2 to 4 servings

Roasted tofu, squash and brussels sprouts tossed in a spicy gochujang vinaigrette with apple and shallot, served over warm grains.

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prepPreheat oven to 425°F / 220°C
1 (425 g) block extra-firm tofu	Cut tofu into 12 squares, pat dry	Toss tofu & squash with salt & oil, roast 425°F / 220°C, 10 min	Add brussels sprouts & oil to pan, roast 425°F / 220°C, 20–25 min until golden	Toss roasted vegetables with dressing	Serve over grains, top with sesame seeds & cilantro
450 g butternut squash, 1-inch cubes
Salt
105 ml extra-virgin olive oil, divided	Trim & halve brussels sprouts (quarter if large)
450 g brussels sprouts
120 ml apple cider vinegar	Whisk oil, vinegar, gochujang & gochugaru; add apple & shallot, season to taste
2 to 4 tablespoons gochujang
1 teaspoon gochugaru or crushed red pepper, plus more to taste
1 crisp apple (Honeycrisp, Fuji, or Pink Lady), thinly sliced
1 shallot, thinly sliced
600 g cooked whole grains (farro or brown rice), warm or room temperature
Toasted sesame seeds (optional)
Cilantro (optional)

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