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 winter gathering with friends, and its combination of caramelized tofu and roasted squash quickly became a favorite at our table. The savory miso glaze ties everything together, making it perfect for cozy dinners.
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
- Salt and pepper: to taste
Instructions
- Prep and Preheat:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Make Miso Glaze:
- In a bowl, whisk miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, water, ginger, and garlic until smooth. Set aside.
- Roast Squash:
- Toss squash cubes with 1 tbsp oil, salt, and pepper. Arrange in single layer on one side of baking sheet.
- Prep Tofu:
- Toss tofu cubes with 1 tbsp oil and 1 tbsp miso glaze. Place on other side of baking sheet.
- Initial Roasting:
- Roast squash and tofu for 20 minutes. Flip gently. Brush both with half of remaining glaze.
- Finish Roasting:
- Return to oven 10–15 minutes, until squash is tender and tofu is golden.
- Bok Choy:
- Heat skillet over medium-high. Add splash oil, then bok choy cut side down. Sear 2 minutes. Flip, add 2 tbsp water, cover, steam 2–3 minutes until tender. Season lightly with salt.
- Serve:
- Arrange roasted squash, tofu, bok choy on plates. Drizzle with remaining glaze. Garnish with scallions. Serve hot.
Save This recipe is a staple for our weekend family dinners. We love assembling the finished platter together before gathering around the table for a warming meal.
Variations & Serving Suggestions
Swap out winter squash for sweet potato or add shiitake mushrooms for extra depth. Serve over steamed rice or soba noodles to make it even more filling.
Nutrition Facts
Each serving provides approximately 290 calories, 13 g fat, 29 g carbohydrates, and 14 g protein, making it balanced and satisfying.
Pairings
This dish pairs wonderfully with a dry Riesling or chilled sake, both of which complement the umami flavors in the miso glaze.
Save This plant-based meal brings vibrant flavors in every bite. Enjoy leftovers the next day in a grain bowl or wrap to keep things interesting.
Recipe Questions & Answers
- → How do you prepare the miso glaze?
Whisk white or yellow miso paste with maple syrup, soy sauce, rice vinegar, toasted sesame oil, water, grated ginger, and minced garlic until smooth.
- → What is the best way to achieve caramelized tofu?
Press and cube firm tofu, toss in oil and some of the miso glaze, then roast until golden and slightly crispy.
- → How should bok choy be cooked for this dish?
Lightly sear bok choy cut-side down in a hot pan, then add water, cover, and steam until tender but still bright and crisp.
- → Can I substitute the winter squash with other vegetables?
Yes, sweet potato or shiitake mushrooms make flavorful alternatives while maintaining the dish’s texture and taste balance.
- → What sides complement this dish well?
Steamed rice or soba noodles work perfectly to soak up the savory miso glaze and balance the flavors.