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 tried this recipe after searching for a satisfying vegan dinner that felt special but was still easy to make. The miso glaze brings so much depth, and when paired with roasted tofu & squash, it quickly became a staple for cozy nights.
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 Oven & Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 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.
- Initial Roast:
- Roast squash and tofu for 20 minutes. Flip both gently, then brush tofu and squash with half of the remaining miso glaze.
- Finish Roast:
- Return to oven for 10–15 minutes, until squash is tender and tofu is golden.
- Cook 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.
- Assemble & Serve:
- Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze. Garnish with sliced scallions. Serve hot.
Save We always share this meal on a chilly weekend, with everyone gathered around. The flavor is such a hit that even kids ask for seconds, and it makes for wonderful leftovers the next day.
Customizations & Pairings
You can substitute sweet potato for the squash or add shiitake mushrooms for more depth. Serve the bowl over steamed rice or soba noodles for a heartier meal. For a beverage, dry Riesling or chilled sake both pair beautifully with the savory glaze.
Tools You'll Need
Be sure to have a large baking sheet, parchment paper, bowls for mixing sauces, and a skillet with a lid for cooking bok choy. A sharp chef's knife makes prepping the squash and tofu easy.
Serving & Storage
Leftovers store well refrigerated for up to 3 days. Enjoy cold or gently reheated for a quick weekday lunch; the flavors deepen overnight!
Save This vibrant vegan main is sure to brighten up any winter dinner. Try adding mushrooms or changing up the squash for a new twist each time.
Recipe FAQ
- → What type of tofu works best for this dish?
Firm tofu is ideal to hold its shape and develop a caramelized crust when roasted with the glaze.
- → Can I substitute the winter squash with another vegetable?
Sweet potatoes or kabocha work well as alternatives, providing similar texture and sweetness.
- → How should bok choy be cooked for best texture?
Sear bok choy cut-side down, then steam briefly under a lid to keep it tender yet crisp.
- → Is it necessary to press the tofu before cooking?
Pressing tofu removes excess moisture, allowing it to brown evenly and absorb glaze flavors better.
- → What are good pairing options for this dish?
Serve over steamed rice or soba noodles; pair with dry Riesling or chilled sake for an enhanced experience.
- → Can this dish be made gluten-free?
Yes, by using tamari instead of soy sauce, this dish can be enjoyed gluten-free.