Gochujang Tofu, Squash and Brussels Sprouts Bowls

By Ali Slagle

Published Feb. 26, 2026

Gochujang Tofu, Squash and Brussels Sprouts Bowls
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4(8)
Comments
Read comments

This roasted sheet-pan take on bibimbap drapes golden squash, brussels sprouts and tofu in a gochujang-apple cider vinaigrette, then piles everything on top of nutty whole grains. Tossing the vegetables and tofu in the sauce, as opposed to spooning the sauce over bowls, ensures every nook soaks up the spicy tang. Thin slices of apple and shallot are in there too, for bites of crisp freshness. And while the recipe calls for pre-cubed butternut squash for ease, you can use any winter squash you have. Just cut it into ½-inch wedges or 1-inch cubes, and feel free to leave the peel on for another layer of texture. 

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Ingredients

Yield:2 to 4 servings
  • 1(15-ounce) block extra-firm tofu
  • 1pound 1-inch cubes butternut squash (peeled or unpeeled)
  • Salt
  • 7tablespoons extra-virgin olive oil
  • 1pound brussels sprouts
  • ½ cup apple cider vinegar
  • 2 to 4tablespoons gochujang
  • 1teaspoon gochugaru or other crushed red pepper, plus more to taste
  • 1crisp apple, like Honeycrisp, Fuji, or Pink Lady 
  • 1shallot
  • 4cups cooked whole grains (such as farro or brown rice), warm or room temperature
  • Toasted sesame seeds and cilantro, for serving (both optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

724 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 88 grams carbohydrates; 14 grams dietary fiber; 14 grams sugars; 23 grams protein; 1563 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack in the bottom of the oven and heat to 425 degrees. Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Pat dry and transfer to a sheet pan.

  2. Step 2

    Add the squash to the tofu and toss to coat with salt and 2 tablespoons oil. Spread in an even layer and roast for 10 minutes.

  3. Step 3

    Meanwhile, trim and halve the brussels sprouts, or quarter if large.

  4. Step 4

    In a large bowl, whisk together ¼ cup oil, vinegar, gochujang and gochugaru. Thinly slice the apple and shallot and add to the dressing, then taste a piece of apple and adjust seasonings with gochujang, gochugaru and salt until savory and spicy to your liking.

  5. Step 5

    To the sheet pan, add the brussels sprouts, 1 tablespoon oil and a pinch of salt. Use a spoon or spatula to spread into a single layer, arranging the sprouts cut sides down. Roast until the vegetables are tender and golden underneath, another 20 to 25 minutes.

  6. Step 6

    Add everything on the sheet pan to the bowl of dressing. Toss to coat, then eat on top of grains, with a spoonful of the vinaigrette, plus sesame seeds and cilantro if you like.

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Ratings

4 out of 5
8 user ratings
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Comments

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Astrid

I really liked this. The dressing was the perfect sweet-sour combo. I used 4 tablespoons of gochujang and a teaspoon of red chili flakes, and it was not too spicy. I didn’t skimp on the salt either. The veggies and tofu were nice and browned after roasting. Served over short grain brown rice and included sesame seeds and cilantro. Yum!

Mehak

tasted the sauce as-written and it was a bit too acidic for my liking. I added a bit of soy sauce and toasted sesame oil to take it closer to a traditional bimbimbap sauce (referencing a recipe from Meera Sodha's East cookbook) and that helped.

Reg

Had this last night and then again for lunch as leftovers. I think it was a little better last night but maybe because the flavors were new and interesting. I used about 3 T gochujang and 2 t crushed red pepper. It was not spicy, so if you want spice, you might try turning it up a notch. I also only used 1/2 of a green apple in the sauce and that felt like enough. Served it over farro. I don't know that this would go into a regular rotation but maybe a once a year kind of recipe?

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