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    Home » Recipes » Vegan Brussels Sprouts with Crispy Tofu Bacon Bits

    Vegan Brussels Sprouts with Crispy Tofu Bacon Bits

    Dec 14, 2020 by The Pesky Vegan | 8 Comments

    97 shares
    Jump to Recipe >

    Looking for a delicious vegan Brussels sprouts recipe worthy of a spot at your Thanksgiving or Christmas dinner table? Meat-free, dairy-free, and gluten-free, these roasted sprouts with crispy tofu bacon bits are sure to hit the spot.

    Vegan Roasted Brussels Sprouts with Crispy Bacon

    This winning combination of caramelised roasted sprouts and crispy tofu bacon bits delivers all the flavour you could ever want. From sweet and nutty to salty and smoky, it's a meat-free delight that proves we don't need animal products to enjoy festive meals.

    If you've only ever experienced boiled sprouts that are mushy and overcooked, you're in for a treat. I dare say the sprout-haters among us might even enjoy this one...

    For more vegan sides to go alongside these sprouts, check out my recipes for crispy roast potatoes, vegan scalloped potatoes (dauphinoise) and vegan cauliflower cheese.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Roasted Sprouts and Tofu Bacon with Christmas Tree

    What are Brussels sprouts?

    Brussels sprouts – commonly misspelled as 'Brussel sprouts' – are a cruciferous vegetable in the brassica family, which also includes cabbage, cauliflower, broccoli, and kale. With a peak harvest season that covers the winter months, they have become a popular addition to festive meals.

    Despite having been around for millennia, Brussels sprouts today owe their name to Belgium's capital city, as this is where they became popular in more recent centuries.

    Can Brussels sprouts be roasted?

    Absolutely, and I'd argue that it's the best way to cook them. This is also the case with many other vegetables (roasted Jerusalem artichokes are a good example), as the hot oven ensures a delicious caramelised flavour and nice golden colour on the outside.

    Can you eat them raw?

    Brussels Sprouts in Bowl Close-Up

    You can certainly eat Brussels sprouts raw, however they will have a more bitter taste than their cooked counterparts. For this reason, people often slice or shred them very finely to then use in things like salads.

    Which tofu is best for the bacon bits?

    For the best results, I'd highly recommend using an extra-firm smoked tofu in this dish. This won't need to be pressed, and the smokiness gives you an instant boost when it comes to emulating a bacon flavour – just like in this recipe for vegan pancetta.

    If you don’t have extra-firm smoked tofu, it's not a big deal. You may just need to drain and press your tofu to remove more of the liquid, add a touch more smoked paprika or liquid smoke, and possibly bake for slightly longer.

    What you'll need

    This delicious vegan sprouts recipe is based on the following:

    • Brussels sprouts that have been prepped and cut in half
    • Smoked tofu to create the vegan 'bacon' bits
    • 'Bacon' flavours in the form of tamari, tomato puree, garlic powder, and smoked paprika
    List of Ingredients to Make Vegan Brussels Sprouts Recipe

    How to make vegan Brussels sprouts with bacon bits

    Preheat the oven to 200°C (400°F).

    To prepare the sprouts, peel away any damaged or discoloured leaves. Give them a rinse, trim the stems (just slightly – don't cut into the leaves too much), and then slice in half through the stem. Set aside.

    To a large bowl, add the tamari/soy sauce, tomato puree, garlic powder, smoked paprika, nutritional yeast, liquid smoke, a pinch each of salt and pepper, and one tablespoon of olive oil. Combine well with a spoon.

    Crumbled Tofu in Bowl with Bacon Flavours

    Use your hands to crumble the tofu into the bowl. A mix of smaller sizes is fine, but avoid any large or obvious chunks. Use a spoon to combine with the other ingredients until all the tofu is coated.

    Empty the contents of the bowl onto a large baking sheet or oven dish, spreading out the crumbled tofu evenly. Place in the oven and bake for 10 minutes.

    Meanwhile, add the halved sprouts to a bowl along with 2 tablespoons of oil and a pinch each of salt and pepper (you can use the same bowl as for the other ingredients – no need to clean it). Toss/mix well to combine.

    Roasted Sprouts and Crispy Bacon on Baking Sheet

    Once the tofu has been baking for 10 minutes, remove from the oven and add the sprouts. Shake to combine and cook in the oven for a further 20-25 mins, checking to make sure you don't overcook the sprouts or tofu.

    The sprouts are done when they're tender on the inside, turning golden brown on the outside, and the tofu pieces are becoming crispy with a slight chew. Bake for longer if necessary, but keep an eye on the sprouts to make sure they don't overcook.

    Serving suggestions

    From Christmas to Thanksgiving, these roasted sprouts will be right at home on any festive dinner table. Ideas to top them off include cranberries, chestnuts, or a sprinkling of homemade vegan parmesan.

    Roasted Brussels Sprouts and Crispy Tofu Crumbles in Pan

    Recipe FAQ

    Is this recipe gluten-free?

    Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari in the tofu mix.

    How long will these keep in the fridge?

    You can store the roasted sprouts and tofu in the fridge in an airtight container for up to four days. Reheat in the microwave, or in a pan or the oven along with a little more olive oil.

    Can I freeze roasted sprouts?

    Once the cooked sprouts have cooled, you can freeze them in a sealed container or resealable bag for up to six months. Note that the tofu may take on a more porous texture after having been frozen and defrosted. 

    Variations and tips for vegan roasted sprouts

    Roasted Sprouts in Bowl at Christmas
    • Tofu: If you don’t have extra-firm smoked tofu, it’s not a big deal. You may just need to drain and press your tofu to remove more of the liquid, add a touch more smoked paprika or liquid smoke, and possibly bake for slightly longer.
    • Liquid smoke: This is an optional ingredient, but it has a seriously smoky flavour that I love. Use sparingly.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Crispy Vegan Roast Potatoes
    • Ultimate Vegan Haggis
    • Vegan Skirlie
    • Ultimate Vegan Mashed Potatoes
    • Tofu Cream Cheese
    • Easy Vegan Dauphinoise Potatoes
    • Roasted Cauliflower with Cumin Seeds
    • Eggy Scrambled Tofu

    You can also check out my full list of vegan sides.

    Vegan Roasted Brussels Sprouts with Crispy Bacon

    Vegan Brussels Sprouts with Crispy Tofu Bacon Bits

    The Pesky Vegan
    Looking for a delicious vegan Brussels sprouts recipe worthy of a spot at your Christmas dinner table? This winning combination of flavours has you covered.
    5 from 4 votes
    Rate this Recipe Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine British, Gluten-free, Vegan
    Servings 6
    Calories 174 kcal

    Ingredients
     

    • 2.2 lbs (1 kg) Brussels sprouts
    • 8 oz (225 g) extra-firm smoked tofu, drained
    • 3 tablespoons olive oil
    • 2 tablespoons tamari or soy sauce
    • 2 tablespoons tomato puree
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 3 tablespoons nutritional yeast
    • ½ teaspoon liquid smoke (optional)
    • Salt and pepper
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 200°C (400°F).
    • To prepare the sprouts, peel away any damaged or discoloured leaves. Give them a rinse, trim the stems (just slightly – don't cut into the leaves too much), and then slice in half through the stem. Set aside.
    • To a large bowl, add the tamari/soy sauce, tomato puree, garlic powder, smoked paprika, nutritional yeast, liquid smoke, a pinch each of salt and pepper, and one tablespoon of olive oil. Combine well with a spoon.
    • Use your hands to crumble the tofu into the bowl. A mix of smaller sizes is fine, but avoid any large or obvious chunks. Use a spoon to combine with the other ingredients until all the tofu is coated.
    • Empty the contents of the bowl onto a large baking sheet or oven dish, spreading out the crumbled tofu evenly. Place in the oven and bake for 10 minutes.
    • Meanwhile, add the halved sprouts to a bowl along with 2 tablespoons of oil and a pinch each of salt and pepper (you can use the same bowl as for the other ingredients – no need to clean it). Toss/mix well to combine.
    • Once the tofu has been baking for 10 minutes, remove from the oven and add the sprouts. If your pan or dish isn't large enough, you can divide everything between two pans at this stage. Shake to combine and cook in the oven for a further 20-25 mins, checking to make sure you don't overcook the sprouts or tofu. Shake the pan again once or twice during cooking.
    • The sprouts are done when they're tender on the inside, turning golden brown on the outside, and the tofu pieces are becoming crispy with a slight chew. Bake for longer if necessary, but keep an eye on the sprouts to make sure they don't overcook. Serve and enjoy.
    Rate this recipe 👇

    Notes

    Tofu: If you don’t have extra-firm smoked tofu, it’s not a big deal. You may just need to drain and press your tofu to remove more of the liquid, add a touch more smoked paprika or liquid smoke, and possibly bake for slightly longer.
    Liquid smoke: This is an optional ingredient, but it has a seriously smoky flavour that I love. Use sparingly.
    Gluten-free: Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari.
    Storage: You can store the roasted sprouts and tofu in the fridge for up to four days or freezer for up to six months. Note that the tofu may take on a more porous texture after having been frozen and defrosted. 
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Crispy Vegan Pancetta
    • Ultimate Vegan Mashed Potatoes
    • Sweet Potato Mash with Lime
    • Easy Vegan Dauphinoise Potatoes
    • Roasted Cauliflower with Cumin Seeds
    • Grilled Teriyaki Tofu Steaks
    • Eggy Scrambled Tofu
     
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 174kcalCarbohydrates: 19gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 401mgPotassium: 824mgFiber: 8gSugar: 4gVitamin A: 1448IUVitamin C: 142mgCalcium: 80mgIron: 3mg
    Nutrition Facts
    Vegan Brussels Sprouts with Crispy Tofu Bacon Bits
    Amount Per Serving
    Calories 174 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 401mg17%
    Potassium 824mg24%
    Carbohydrates 19g6%
    Fiber 8g33%
    Sugar 4g4%
    Protein 11g22%
    Vitamin A 1448IU29%
    Vitamin C 142mg172%
    Calcium 80mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan bacon, vegan christmas, vegan thanksgiving side dish
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Martha

      September 27, 2022 at 6:51 pm

      5 stars
      Another winner! Absolutely delicious and very quick and easy. Calling them a side dish doesn't do justice - I ate them solo for lunch.

      Reply
      • The Pesky Vegan

        September 28, 2022 at 4:05 pm

        Cheers Martha, glad you enjoyed!

        Reply
    2. Tom

      December 19, 2021 at 7:10 pm

      5 stars
      Fantastic! The Pesky Vegan knows his sprouts

      Reply
      • The Pesky Vegan

        December 20, 2021 at 9:22 am

        Cheers Tom, no sprout about it.

        Reply
    3. Vicky

      December 24, 2020 at 12:22 am

      5 stars
      These sprouts are sooo tasty!

      Reply
      • The Pesky Vegan

        December 24, 2020 at 12:29 am

        Glad you enjoyed!

        Reply
    4. Sarah

      December 22, 2020 at 7:11 pm

      5 stars
      Absolutely delicious!

      Reply
      • The Pesky Vegan

        December 22, 2020 at 7:12 pm

        Glad you enjoyed - thanks for the review!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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