Roasted Brussels Sprouts

Vegan · Oven Roast · Whipped Tofu & Lao Gan Ma

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Ingredients

  • Sprouts
  • 400g Brussels sprouts, trimmed and halved
  • 2 tbsp garlic-infused olive oil
  • 30g pepitas
  • Salt and black pepper
  • ½ tsp chilli flakes (optional)
  • Whipped Tofu
  • 300g silken tofu
  • 1 tbsp sesame oil
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • Pinch of salt
  • To Finish
  • 2 tbsp lao gan ma (crispy chilli oil)
  • 1 tbsp sesame seeds

Serves 2 as a side

Method

  1. Preheat — Oven to 200°C fan.
  2. Roast the sprouts — Toss halved sprouts in garlic-infused oil, salt, pepper, and chilli flakes if using. Spread cut-side down on a lined tray. Roast for 20 minutes.
  3. Add pepitas — Scatter the pepitas over the tray. Roast for another 8–10 minutes until the sprouts are charred on the edges and the pepitas are golden.
  4. Whip the tofu — While the sprouts roast, blend the silken tofu, sesame oil, lemon juice, nutritional yeast, and salt until completely smooth. Taste and adjust seasoning.
  5. Assemble — Spread the whipped tofu on a plate or shallow bowl. Pile the roasted sprouts and pepitas on top. Spoon over the lao gan ma and scatter with sesame seeds.

Notes

  • Cut-side down is everything — that’s where the caramelisation happens.
  • The whipped tofu should be silky smooth — a stick blender or proper blender both work. Food processor tends to leave it grainy.
  • Lao gan ma is a specific brand of crispy chilli oil with fermented black beans. No real substitute — it’s what makes the dish.
  • Spring onion sliced on a bias is a great addition if you have it.
  • Works as a side or a light main with rice.