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.
The first time I made this miso-glazed tofu & winter squash with bok choy for my family, I was amazed by how quickly everyone gravitated toward the roasted edges and glossy glaze. Even lifelong tofu skeptics came back for seconds.
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 the oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix the miso glaze:
- In a small bowl, whisk together all miso glaze ingredients until smooth. Set aside.
- Prepare and season squash:
- Toss cubed squash with 1 tbsp oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
- Prepare and 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.
- Start roasting:
- 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.
- Sear bok choy:
- Meanwhile, heat a large skillet over medium-high heat. Add a splash of oil, 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 Sharing this with my family always sparks happy conversation at the table. Everyone enjoys customizing their plate with extra glaze and fresh scallions.
Required Tools
You will need a large baking sheet, parchment paper, mixing bowls, a whisk, a large skillet with lid, chefs knife, and a cutting board to prepare this recipe efficiently.
Allergen Information
The recipe contains soy (from tofu, miso, soy sauce) and sesame (sesame oil). It is gluten-free if using tamari. Always verify labels for allergens.
Nutritional Information (per serving)
Each serving provides about 290 calories, 13 g total fat, 29 g carbohydrates, and 14 g protein.
Save This vibrant dish makes a beautiful centerpiece and tastes delicious even reheated. Try serving over steamed rice or soba noodles for an extra satisfying meal.
Recipe Questions
- → How do I prepare the tofu for optimal texture?
Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss with oil and miso glaze before roasting to achieve a caramelized exterior with a tender interior.
- → What type of squash works best for this dish?
Kabocha or butternut squash are ideal due to their natural sweetness and firm texture, which holds up well during roasting.
- → How is the bok choy cooked to retain its color and flavor?
Sear bok choy cut side down in a hot skillet for a few minutes, then steam with a bit of water until tender but still vibrant green.
- → Can the glaze be adjusted for dietary preferences?
Yes, substitute maple syrup for honey to keep the glaze vegan, and use tamari instead of soy sauce for gluten-free needs.
- → What are good serving suggestions to complement this dish?
Serve over steamed rice or soba noodles and garnish with sliced scallions or toasted sesame seeds for added texture and flavor.