Preheat the oven to 375 F

Pat your tofu dry and crumble it into chunks in a large bowl. I use my hands to tear it apart into 1u0022 pieces.

Coat the tofu in the garlic powder, salt and tapioca flour. Layer it on a large sheet pan lined with parchment paper, and drizzle 2 tbsp of olive oil over it. Toss to coat.

Bake the tofu for 20 minutes.

While the tofu bakes, thinly slice your brussels sprouts lengthwise. Toss them with the coconut aminos, sesame oil, sesame seeds and a pinch of salt.

After the tofu bakes for 20 minutes, flip each piece of tofu and add the brussels sprouts to the same pan (if large enough). Bake the tofu and brussels sprouts for an additional 25 minutes.

While that bakes, prepare your miso ginger sauce by adding the miso paste and hot water to a small bowl and whisking together until the miso is dissolved. Add in the remaining ingredients and whisk together.

Once the tofu and brussels sprouts are ready, remove them from the oven.

Heat a large skillet on medium heat. Once hot, cook the sauce for about 2-3 minutes on a medium/low flame until its thick.

Once thick, add the tofu into the sauce and toss to combine for 1-2 minutes.

Serve over rice of choice with the brussels sprouts, chopped scallions and sesame seeds.