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 dish on a chilly winter evening when I wanted something hearty but not heavy. The sweet squash and savory glaze brought everyone to the table, and it quickly became a comfort-food favorite in our rotation.
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
- Miso paste (white or yellow): 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 & Preheat:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make the Miso Glaze:
- In a small bowl, whisk together all miso glaze ingredients until smooth. Set aside.
- Prepare Squash & Tofu:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet. 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.
- Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Pin It The golden caramelization and the sweet-savory glaze always remind me of sharing warm meals with family during chilly months. Everyone loves how the colors brighten up the dinner table.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, large skillet with lid, chefs knife, cutting board
Allergen Information
Contains soy (tofu, miso, soy sauce), contains sesame (sesame oil), gluten-free if using tamari. Always double-check product labels for allergens.
Nutritional Information (per serving)
Calories: 290, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 14 g
Pin It With each bite, let the savory glaze and tender vegetables remind you how comforting and beautiful simple plant-based cooking can be. Enjoy with friends for a feel-good meal at home.
Recipe Questions & Answers
- → What type of tofu works best for this dish?
Firm tofu, pressed and cubed, holds its shape well during roasting and absorbs the miso glaze flavors effectively.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes or butternut squash are great alternatives that roast well and provide similar texture and sweetness.
- → How do I prepare bok choy for serving?
Halve the bok choy lengthwise, sear cut side down in a skillet, and steam briefly with water until tender but still crisp.
- → Is the miso glaze suitable for vegan diets?
Yes, using maple syrup instead of honey keeps the glaze fully plant-based without sacrificing flavor.
- → What can I serve alongside this dish?
Steamed rice or soba noodles complement the glaze and provide a hearty base for the tofu and squash.