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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 2 votes
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


  • 1 kg (2.2 lbs) Brussels sprouts
  • Approx. 200 g (8 oz) 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


  • 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.


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. 
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* The nutrition info below is for one serving, based on a total of six servings.


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 side dish
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan