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 dish for a cozy winter dinner when we craved something hearty yet light. The miso glaze creates savory depth, and roasting the tofu and squash brings out irresistible sweetness, making it a favorite whenever friends visit.
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
- Prepare oven and baking sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make miso glaze:
- Whisk together all miso glaze ingredients in a small bowl until smooth. Set aside.
- Season and arrange squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Season tofu:
- Toss tofu cubes with 1 tbsp oil and a tablespoon of the miso glaze. Arrange on the other side of the baking sheet.
- Initial roasting:
- 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 and steam bok choy:
- 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.
- Plate and garnish:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save This recipe quickly became a staple for our family on chilly evenings, especially when everyone gathers around the table and enjoys the warm, satisfying flavors together.
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. Double-check labels for allergens.
Nutritional Information
Per serving: Calories 290, Total Fat 13 g, Carbohydrates 29 g, Protein 14 g
Save The colorful glaze and caramelization make this meal both delicious and beautiful on the plate. Serve immediately for best flavor and texture.
Cooking Questions
- → What type of tofu works best for glazing?
Firm tofu pressed to remove excess moisture is ideal, allowing it to crisp nicely while absorbing the miso glaze.
- → Can I substitute winter squash with other vegetables?
Yes, sweet potatoes or kabocha squash offer similar textures and sweetness, making great alternatives.
- → How is the bok choy prepared to retain its texture?
Bok choy is seared cut side down, then steamed briefly to keep it tender yet crisp.
- → What adds the umami flavor in the glaze?
Miso paste combined with soy sauce and toasted sesame oil delivers the deep, savory umami notes.
- → Are there suggestions for serving this dish?
Serve over steamed rice or soba noodles, and garnish with sliced scallions or toasted sesame seeds for extra texture.