Save 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 for a winter family gathering, and the caramelized miso glaze was such a hit that even the tofu skeptics went back for seconds.
Ingredients
- Firm tofu: 1 lb (450 g), pressed and cut into 1-inch cubes
- Winter squash: 1 lb (450 g), peeled and cut into 1-inch cubes (kabocha or butternut recommended)
- 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 for glaze, plus 2 tbsp for steaming bok choy
- Freshly grated ginger: 1 tsp
- Garlic: 1 clove, minced
- Vegetable oil: 2 tbsp for roasting
- Salt and pepper: to taste
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make miso glaze:
- In a small bowl, whisk together all miso glaze ingredients until smooth. Set aside.
- Season 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.
- Roast tofu & squash:
- 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, 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 with salt.
- Plate and serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save Everyone in my family loves building their own colorful bowls, and my young niece always asks for extra miso-glazed tofu.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, large skillet with lid, chefs knife, cutting board
Allergen Information
Contains soy and sesame ingredients. Always check product labels for allergens.
Nutritional Information
Per serving: Calories: 290, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 14 g
Save This miso-glazed tofu and squash is both hearty and vibrant. Every plate feels like a warm winter hug packed with flavor.
Recipe FAQ
- → How do I achieve a good caramelization on tofu?
Press tofu to remove excess moisture, then toss with oil and miso glaze before roasting at a high temperature to ensure a golden, caramelized surface.
- → What are the best types of winter squash to use?
Kabocha and butternut squash work well for roasting due to their firm texture and natural sweetness that complements the miso glaze.
- → How should bok choy be cooked for best texture?
Sear bok choy cut side down in a hot skillet for a few minutes, then steam briefly with a lid to keep it tender yet crisp.
- → Can I substitute maple syrup with another sweetener?
Yes, honey or agave syrup can be used, but maple syrup provides a distinct flavor that pairs well with miso’s umami notes.
- → What are good serving suggestions for this dish?
Serve alongside steamed rice, soba noodles, or a light salad to balance the rich flavors and complete the meal.