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 created this miso-glazed tofu and squash for a cozy dinner with close friends. The glaze came together so quickly and the meal was a hit, with everyone piling their plates high and savoring every bite.
Ingredients
- Firm tofu: 1 lb (450 g), pressed and cut into 1-inch cubes
- Winter squash (kabocha or butternut): 1 lb (450 g), 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
- Salt and pepper: To taste
Instructions
- Prep 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.
- 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.
- 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:
- Meanwhile, 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.
- Plate & Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save My family loves this meal because it brings together bold flavors and a gorgeous array of colors. It’s a regular request for our Sunday dinners, and even my picky eater asks for seconds.
Serving Suggestions
Serve over steamed rice or soba noodles to make the dish heartier and soak up the extra miso glaze.
Variations & Pairings
Try substituting sweet potato for winter squash, or adding shiitake mushrooms for depth. For drinks, a dry Riesling or chilled sake pairs beautifully.
Nutritional Information
Each serving contains approximately 290 calories, 13 g fat, 29 g carbohydrates, and 14 g protein.
Save This recipe always delivers both comfort and nourishment. Give it a try when you want an easy yet memorable vegan main.
Recipe FAQs
- → What type of tofu works best for this dish?
Firm tofu is ideal as it holds shape during roasting and absorbs the miso glaze well.
- → Can I substitute winter squash with other vegetables?
Yes, sweet potatoes or kabocha squash are great alternatives that roast nicely and complement the glaze.
- → How is the bok choy prepared in this dish?
Bok choy is seared briefly then steamed until tender, preserving its freshness and slight crunch.
- → What gives the miso glaze its flavor?
The glaze combines miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil for a balanced savory, sweet, and nutty profile.
- → Is this dish suitable for vegan diets?
Yes, using maple syrup instead of honey ensures it is fully vegan and dairy-free.