Save to Pinterest 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 for a cozy winter dinner, and everyone was impressed by the delightful caramelization on both tofu and squash.
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 (e.g., 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
- Prepare Oven and Baking Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make Miso Glaze:
- In a bowl, whisk together miso paste, 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 miso glaze. Arrange on the other side of the baking sheet.
- First Roast:
- Roast squash and tofu for 20 minutes. Flip gently. 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:
- Heat a large skillet over medium-high. Add a splash of oil, then place bok choy cut side down. Sear for 2 minutes, flip, add 2 tbsp water, cover, and steam for 2–3 minutes until tender. Season lightly with salt.
- Assemble and Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save to Pinterest This recipe is now a family favorite on chilly nights, and it brings everyone to the table for seconds.
Serving Suggestions
Serve over hot steamed rice, brown rice, or soba noodles to soak up the savory glaze and round out the meal.
Ingredient Swaps
Try using sweet potato instead of squash, or add shiitake mushrooms for more earthy flavor complexity.
Wine Pairing
A chilled dry Riesling or crisp sake harmonizes beautifully with the salty-sweet umami notes of this dish.
Save to Pinterest The salty miso glaze and tender vegetables create a delicious centerpiece everyone will love. This dish is ready to impress at your next dinner.
Recipe FAQs
- → What type of tofu works best for this dish?
Firm or extra-firm tofu is ideal because it holds shape during roasting and absorbs the miso glaze well.
- → Can I substitute winter squash with other vegetables?
You can use sweet potatoes or butternut squash as alternatives; they roast well and complement the miso glaze.
- → How do I achieve the perfect glaze on the tofu and vegetables?
Brush the tofu and squash with the miso glaze halfway through roasting for a caramelized, flavorful coating.
- → What’s the best method for cooking bok choy in this meal?
Sear bok choy cut side down until lightly browned, then steam briefly with water for tenderness and freshness.
- → Are there suggested pairings for this flavorful dish?
Serve with steamed rice or soba noodles; a dry Riesling or chilled sake complements the flavors beautifully.