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 first made this recipe on a chilly evening when I wanted something cozy but bright, and it quickly became my favorite plant-based comfort meal. The miso glaze caramelizes beautifully, bringing out the best in winter squash and tofu.
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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 (for roasting)
- Salt and pepper: To taste
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Instructions
- Preheat and Prepare:
- 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.
- Prep the Squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Prep the 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 Tofu & Squash:
- 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.
- Cook 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.
- Assemble & Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save This recipe is a favorite for family dinners when we all want something filling yet wholesome, and it always brings everyone back for seconds.
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Serving Suggestions
Serve over steamed rice or soba noodles to create a complete, hearty meal. Top with toasted sesame seeds or chopped roasted peanuts for crunch.
Substitutions & Variations
Swap squash for sweet potato, or add shiitake mushrooms for extra umami. Adjust the sweetness or saltiness of the glaze to match your taste.
Nutrition Information
Each serving has approximately 290 calories, 13 g total fat, 29 g carbohydrates, and 14 g protein.
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This miso-glazed tofu and squash is a weeknight plant-based star that delivers flavor, color, and comfort in every bite. Enjoy leftovers the next day for easy lunches!
