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.
When I first tested this recipe on a chilly weekend, my kitchen was filled with the irresistible aroma of roasted squash and miso-glazed tofu. Everyone was eager to dig in before the plates even hit the table.
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
- Preheat Oven:
- Set oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Miso Glaze:
- Whisk together all miso glaze ingredients in a small bowl until smooth. Set aside.
- Prep Squash:
- Toss squash cubes with 1 tbsp oil, salt, and pepper. Arrange on one side of the baking sheet.
- Prep Tofu:
- Toss tofu cubes with 1 tbsp oil and 1 tbsp miso glaze. Arrange on the other side of the baking sheet.
- First Roast:
- Roast squash and tofu for 20 minutes. Flip gently, then brush both with half of the remaining miso glaze.
- Finish Roasting:
- Return to oven for 10 to 15 minutes, until squash is tender and tofu is golden.
- Cook Bok Choy:
- Heat skillet over medium-high, add a splash of oil, then sear bok choy cut side down for 2 minutes. Flip, add 2 tbsp water, cover, and steam for 2 to 3 minutes until tender. Season lightly with salt.
- Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze and garnish with sliced scallions. Serve hot.
Save This meal quickly became a family favorite, especially when garnished with scallions and served steaming hot at our dinner table.
Serving Suggestions
Great over steamed jasmine rice, brown rice, or soba noodles for a more filling dinner.
Variations
Swap in sweet potato for squash or add sliced shiitake mushrooms to boost depth and flavor.
Wine Pairing
Enjoy alongside a dry Riesling or a chilled sake, which complement the miso's salty-sweet profile.
Save Drizzle extra miso glaze over the final plate for a burst of savory goodness. Serve hot for the ultimate comfort.
Recipe Help & Answers
- → How do I prepare the tofu for this dish?
Press the tofu to remove excess moisture, then cut into 1-inch cubes before tossing with oil and miso glaze for roasting.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes or kabocha squash work well, adding similar sweetness and texture when roasted.
- → What is the best way to cook the bok choy?
Sear bok choy cut side down in a hot skillet, then steam with a splash of water until tender but still crisp.
- → How can I enhance the texture or flavor further?
Sprinkle toasted sesame seeds or chopped roasted peanuts for added crunch and nutty notes.
- → Is this dish suitable for gluten-free diets?
Use tamari instead of soy sauce to make the dish gluten-free while keeping the glaze flavorful.