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.
I discovered this recipe while experimenting with different ways to use miso glaze in weeknight dinners. Combining tofu and winter squash yields a wonderful mix of textures and flavors that my family always looks forward to.
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
- Miso paste: 3 tbsp white or yellow
- 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, for roasting
- Salt and pepper: To taste
Instructions
- Prepare Oven:
- 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.
- Prep Squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Prep 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 both gently, then brush tofu and squash with half of the remaining miso glaze.
- Continue 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.
Save Miso-glazed tofu and squash has become a comforting staple when my family gathers for dinner on chilly evenings. Everyone enjoys the caramelized edges and rich umami flavors, and it's a meal that brings smiles around the table.
Serving Suggestions
Serve over steamed rice or soba noodles for a heartier meal. A sprinkle of toasted sesame seeds or chopped roasted peanuts adds delightful texture.
Variations
Try substituting sweet potato for squash, or add sliced shiitake mushrooms for additional earthy depth. The glaze works well on other vegetables, too.
Wine Pairing
Pair this dish with a dry Riesling or a glass of chilled sake to complement the savory depth and subtle sweetness of the glaze.
Save Miso-glazed tofu & squash makes a beautiful centerpiece for a plant-based dinner. Its flavors and textures will impress vegans and non-vegans alike.
Recipe Guide
- → What type of tofu works best for caramelizing?
Firm tofu pressed to remove excess moisture allows for crisp edges and holds its shape well during roasting.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes or kabocha squash are excellent alternatives, providing similar texture and natural sweetness.
- → How do I make the miso glaze savory and balanced?
Combining miso paste with maple syrup, soy sauce, rice vinegar, and toasted sesame oil creates a glaze with umami, sweetness, acidity, and depth.
- → What’s the best way to cook bok choy for this dish?
Seared bok choy halved lengthwise then steamed briefly keeps it tender-crisp, preserving its vibrant flavor and texture.
- → Can I prepare this dish ahead of time?
To maintain optimal texture, roast tofu and squash fresh. You can prepare the glaze and chop vegetables in advance.