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 made this for a cozy winter dinner, and everyone was delighted by the caramelized tofu paired with the squash. It strikes a balance between comfort and freshness, especially with bok choy on the side.
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
- 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 Miso Glaze:
- In a small bowl, whisk together all miso glaze ingredients 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 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.
- Prepare 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 This recipe has become a comforting choice in our house during chilly evenings. Everyone gathers around the table, eager to dig in, making it a true winter favorite.
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 instead of soy sauce. Double-check product labels for allergens.
Nutritional Information
Per serving: Calories: 290, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 14 g
Save Enjoy this cozy meal hot, and let the savory miso glaze bring out rich flavors in every bite.
Recipe Questions & Answers
- → What type of tofu works best?
Firm tofu is ideal as it holds shape well during roasting and absorbs the miso glaze flavor effectively.
- → Can I substitute the winter squash?
Yes, sweet potato or kabocha squash can be used for similar sweetness and texture.
- → How is the bok choy prepared?
Bok choy is seared briefly, then steamed with a splash of water until tender and lightly seasoned.
- → What gives the glaze its rich flavor?
The glaze combines miso paste, maple syrup, soy sauce, sesame oil, ginger, and garlic for a balanced umami and sweetness.
- → Is this dish suitable for special diets?
Yes, it is vegan and dairy-free. Using tamari ensures it can be gluten-free as well.
- → Any tips for enhancing texture?
Sprinkling toasted sesame seeds or chopped roasted peanuts adds crunch and extra flavor.