Pin it 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 on a chilly evening looking for a nourishing vegan dinner that felt both comfortingly cozy and a little impressive to serve friends. The miso glaze caramelizes beautifully and always wins raves for its umami punch.
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
- Ginger: 1 tsp freshly grated
- Garlic: 1 clove, minced
- Vegetable oil: 2 tbsp
- Salt and pepper: To taste
Instructions
- Prep and Preheat:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix Glaze:
- Whisk together all miso glaze ingredients in a small bowl 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.
- Initial Roast:
- Roast squash and tofu for 20 minutes. Flip both gently, then brush tofu and squash with half of the remaining miso glaze.
- Final Roast:
- 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 it My family now asks for this on cold weekends, and we love customizing with sweet potatoes or extra mushrooms. It makes for a cheerful, wholesome meal together, especially paired with warm sake or tea.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, large skillet with lid, chefs knife, cutting board
Nutritional Information
Per serving: Calories: 290, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 14 g
Allergen Information
Contains soy (tofu, miso, soy sauce), contains sesame (sesame oil), gluten-free if using tamari instead of soy sauce. Always double-check product labels for allergens.
Pin it This recipe is colorful, nourishing, and perfect for chilly nights. Enjoy experimenting with your favorite winter veggies!
Common Questions
- → How do I achieve a caramelized texture on the tofu?
Press tofu to remove excess moisture, then toss it in oil and miso glaze before roasting. Flip halfway through to enhance caramelization.
- → Can I substitute the winter squash with other vegetables?
Sweet potato or butternut squash work well as alternatives, adding similar sweetness and texture when roasted.
- → What is the best way to cook bok choy for this dish?
Sear bok choy cut side down in a hot skillet, then steam with water briefly until tender but still vibrant green.
- → How can I adjust the glaze for a sweeter or saltier balance?
Modify the maple syrup or honey for sweetness, and adjust soy sauce to increase saltiness while keeping balance.
- → Are there garnish options that complement the miso glaze?
Toasted sesame seeds, chopped roasted peanuts, or thinly sliced scallions add texture and extra flavor contrast.