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.
This was my go-to dinner during colder months because the miso glaze takes tofu and roasted squash to another level. Every time I make it, everyone asks for seconds and the kitchen smells absolutely inviting.
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: to taste
- Pepper: to taste
Instructions
- Prepare the oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix miso glaze:
- In a small bowl, whisk together all miso glaze ingredients until smooth. Set aside.
- Prep squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Prep 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.
- Caramelize:
- Return to oven for 10–15 minutes, until squash is tender and tofu is golden.
- Sear 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 quickly became a family favorite, and my little ones now ask for "orange tofu" by name every chilly weekend. It's a meal that brings us together around the table, enjoying bold flavors and cozy comfort.
Serving Suggestions
Serve over steamed rice or soba noodles to make the meal even heartier. Garnish with toasted sesame seeds or chopped roasted peanuts for crunch.
Wine Pairing
Pair with a dry Riesling or chilled sake for a delightful accompaniment to the umami-rich glaze and roasted veggies.
Nutrition Information
Each serving contains approximately 290 calories, 13 g total fat, 29 g carbohydrates, and 14 g protein.
Save This impressive plant-based main is as nourishing as it is colorful. Enjoy each bite with your favorite company, and let the flavors warm your evening.
Kitchen Q&A
- → What type of tofu works best for this dish?
Firm tofu is ideal as it holds shape during roasting and achieves a caramelized texture when glazed.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes or kabocha squash can be used, offering similar sweetness and roasting qualities.
- → How should bok choy be cooked for the best texture?
It’s best seared cut side down for a slight browning, then steamed briefly to keep it tender yet crisp.
- → Is there a way to make the miso glaze less salty?
Adjust the soy sauce or tamari amount, or rinse tofu after pressing to reduce salt absorption.
- → What can enhance the crunch and flavor of this dish?
Sprinkling toasted sesame seeds or chopped roasted peanuts adds texture and nutty depth.