Pin A vibrant, umami-packed plant-based main featuring caramelized tofu and roasted winter squash, topped with a savory miso glaze and served alongside tender bok choy.
I first made this miso-glazed tofu and squash for a cozy weekend dinner and was amazed at how the flavors melded together with just a few simple steps. The savory miso glaze makes tofu and winter squash irresistible even to picky eaters.
Ingredients
- Firm tofu: 1 lb (450 g), pressed and cut into 1-inch cubes
- Winter squash: 1 lb (450 g) kabocha or butternut, peeled and cut into 1-inch cubes
- Bok choy: 2 heads, halved lengthwise
- Scallions: 2 tbsp, thinly sliced for garnish
- White or yellow miso paste: 3 tbsp
- Maple syrup or honey: 2 tbsp (use maple syrup for vegan)
- Soy sauce or tamari: 2 tbsp
- Rice vinegar: 1 tbsp
- Toasted sesame oil: 2 tsp
- Water: 1 tbsp
- Freshly grated ginger: 1 tsp
- Garlic: 1 clove, minced
- Vegetable oil: 2 tbsp (for roasting)
- Salt and pepper: to taste
Instructions
- Preheat and Prep:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix Miso Glaze:
- In a small bowl, whisk together all miso glaze ingredients until smooth. Set aside.
- Prepare Squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Prepare Tofu:
- Toss tofu cubes with 1 tbsp oil and a tablespoon of the miso glaze. Arrange on the other side of the baking sheet.
- First Roast:
- Roast squash and tofu for 20 minutes. Flip both gently, then brush tofu and squash with half of the remaining miso glaze.
- Finish Roasting:
- Return to oven for 10–15 minutes, until squash is tender and tofu is golden.
- Sear Bok Choy:
- Heat a large skillet over medium-high heat. Add a splash of oil, then add bok choy cut side down. Sear for 2 minutes until lightly browned. Flip, add 2 tbsp water, cover, and steam for 2–3 minutes until tender. Season lightly with salt.
- Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Pin This is one of my family's favorite plant-based meals and always sparks requests for seconds. It's a go-to for Sunday dinner and pairs beautifully with chilled sake at the table.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, large skillet with lid, chefs knife, cutting board.
Allergen Information
Soy (tofu, miso, soy sauce), sesame (sesame oil). Use tamari for gluten-free and always double-check labels.
Nutritional Information
Per serving: Calories: 290, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 14 g.
Pin Finish the dish with a final drizzle of miso glaze and sprinkle of scallions for color. Enjoy hot for maximum flavor and comfort.
Recipe Q&A
- → How do I achieve the best caramelization on tofu and squash?
Coat tofu and squash cubes lightly with oil and roast initially at a high temperature without stirring to allow natural sugars to caramelize beautifully before glazing.
- → Can I substitute the winter squash with other vegetables?
Yes, sweet potatoes or butternut squash can work well, providing similar texture and natural sweetness.
- → What is the purpose of steaming bok choy after searing?
Searing adds a slight char and flavor, while steaming softens the leaves, preserving tenderness and moisture.
- → How can I adjust the glaze for different dietary preferences?
Use maple syrup instead of honey for vegan needs and tamari instead of soy sauce for gluten-free options.
- → What kitchen tools are essential for preparing this dish?
A large baking sheet lined with parchment paper ensures even roasting, alongside a skillet with lid for steaming bok choy.