Save to Pinterest 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 discovered the magic of miso-glazed tofu on chilly nights when I was looking for something both nourishing and exciting. Every time I make this dish, the aroma fills my kitchen and brings everyone to the table with anticipation.
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 (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
- Prep oven and sheet:
- 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 and glaze:
- 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 and steam 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.
- Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save to Pinterest This meal quickly became a weeknight staple for my family, especially on winter evenings when we craved warmth and comfort. Sharing it together always brings a sense of coziness around the table.
Serving Suggestions
Pair this miso-glazed tofu and squash with steamed rice or soba noodles to make the meal heartier. A splash of extra glaze on rice really ups the flavor.
Ingredient Swaps
Try sweet potato instead of squash for a different sweetness, or add shiitake mushrooms alongside the bok choy for a deeper umami note.
Wine Pairing
A dry Riesling or a lightly chilled sake matches beautifully with the savory miso notes and balances the sweetness of the squash.
Save to Pinterest Enjoy this warming, flavorful dish for a satisfying plant-based dinner your whole family will love. Every bite combines rich glaze, tender veggies, and a comforting finish.
Common Questions
- → What type of tofu works best for this dish?
Firm tofu is ideal as it holds its shape well when pressed, cubed, and roasted, providing a satisfying texture.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potato or butternut squash are excellent alternatives that roast similarly and complement the miso glaze.
- → How do I prepare bok choy for this meal?
Halve the bok choy lengthwise, sear cut side down in a hot skillet, then steam it briefly to keep a tender yet crisp texture.
- → Is it necessary to press the tofu before cooking?
Pressing removes excess moisture, allowing the tofu to absorb flavors and achieve a caramelized exterior during roasting.
- → What are some garnishing suggestions for added texture?
Sprinkling toasted sesame seeds or chopped roasted peanuts adds a delightful crunch and nutty flavor to the dish.