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.
The first time I made this recipe was on a cold winter evening when I craved something cozy that was also light. The caramelized tofu and squash turned out so flavorful, it quickly became my go-to for impressing friends with a plant-based dinner.
Ingredients
- Firm tofu: 1 lb (450 g), pressed and cut into 1-inch cubes
- Winter squash: 1 lb (450 g), peeled and cut into 1-inch cubes (kabocha or butternut)
- 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 and 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 miso, maple syrup or honey, soy sauce or tamari, rice vinegar, sesame oil, water, ginger, and garlic 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 gently, then brush both with half the remaining miso glaze.
- Finish Roasting:
- Return to oven for 10 to 15 minutes until squash is tender and tofu is golden.
- Sear Bok Choy:
- Meanwhile, heat a large skillet over medium-high. Add oil, then bok choy cut side down. Sear 2 minutes, flip, add 2 tbsp water, cover, and steam 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, garnish with sliced scallions, and serve hot.
Pin It This dish has become a weeknight favorite in our family, especially when we gather together on colder days for a belly-warming meal. Everyone loves making their own bowl with extra scallions on top.
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
Nutritional Information
Per serving: Calories 290, Total Fat 13 g, Carbohydrates 29 g, Protein 14 g
Pin It For a finishing touch, top your bowls with extra scallions and a splash of lime juice if you like. Enjoy the hearty comfort and beautiful flavors in every bite!
Recipe FAQs
- → What type of tofu works best for glazing?
Firm tofu is ideal as it holds shape well during roasting and absorbs the miso glaze effectively.
- → Can I substitute the winter squash?
Yes, sweet potatoes or kabocha squash make excellent substitutes, offering similar sweetness and texture.
- → How do I ensure the bok choy stays tender?
Sear bok choy cut side down briefly, then steam with a splash of water to maintain tenderness without overcooking.
- → Is this dish gluten-free?
Using tamari instead of regular soy sauce makes the dish gluten-free, but always check labels to confirm.
- → What flavors are predominant in the miso glaze?
The glaze blends umami from miso, mild sweetness from maple syrup, tang from rice vinegar, and warmth from ginger and sesame oil.
- → Can I add extra crunch to this dish?
Sprinkle toasted sesame seeds or chopped roasted peanuts over the top to introduce a satisfying crunch.