Crispy Tofu Bowl with Caramelized Fall Veggies

Step 1

Arrange two racks to divide the oven into thirds and heat the oven to 425°F. Drain 1 package extra-firm tofu, then wrap in a few layers of paper towels and set on a dinner plate. Weigh it down with a heavy object such as a skillet, saucepan, or large can, and let drain while you cook the rice and prep and cook the veggies.

Step 2

Rinse 1 cup long-grain brown rice and cook according to package directions. Keep warm on the stovetop. Thinly slice 2 medium scallions, keeping the white and green parts separate. Mince 1 garlic clove.

Step 3

If needed, peel and seed 1 medium butternut squash and cut into 1-inch cubes (about 5 cups). Place on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and season with 1 teaspoon of the kosher salt and several grinds black pepper. Toss to combine, then arrange in a single layer.

Step 4

Roast on the lower oven rack for 15 minutes. Meanwhile, trim and halve 1 pound Brussels sprouts (quarter if large). Place on a second rimmed baking sheet (make sure to include any stray leaves), drizzle with 2 tablespoons of the olive oil, and season with 1/2 teaspoon of the kosher salt and several grinds black pepper. Toss to combine and arrange cut-side down.

Step 5

Flip the squash and move the baking sheet to the upper rack. Place the Brussels sprouts on the lower rack. Roast until all the veggies are caramelized and tender, 20 to 25 minutes more. Meanwhile, make the sauce and pan-fry the tofu. Place 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 2 teaspoons maple syrup, 2 teaspoons whole-grain mustard, and 1/4 teaspoon red pepper flakes in a small bowl or liquid measuring cup and whisk to combine.

Step 6

Drain the tofu and cut into 1-inch pieces. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and season with 1/4 teaspoon of the kosher salt. Cook, undisturbed, until crispy and golden-brown on the bottom, 6 to 8 minutes. Flip with tongs and season with the remaining 1/4 teaspoon kosher salt. Continue cooking until the second side is crispy, 6 to 8 minutes more. Remove from the heat, add 2 tablespoons of the sauce, and toss to coat.

Step 7

Transfer the Brussels sprouts onto the squash baking sheet. Immediately add the scallion whites, garlic, and 3 tablespoons of the sauce, and toss to combine. Pile the rice into bowls and top with the veggies and tofu. Drizzle with any remaining sauce and top with the scallion greens.