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 dish, it was a chilly evening and I wanted something cozy but bright. The caramelized tofu and squash were easy to prepare yet tasted restaurant-worthy, and the bok choy added freshness. Now it is a favorite for gatherings and weeknight dinners alike.
Ingredients
- Firm tofu: 1 lb (450 g), pressed and cut into 1-inch cubes
- Winter squash (e.g. 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, divided
- Salt and pepper: To taste
Instructions
- Prep:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix 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.
- First 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.
- 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 is one dish my family requests every winter, especially for Sunday suppers. Everyone loves customizing their bowls with rice or noodles and extra glaze.
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 instead of soy sauce. Always double-check product labels for allergens.
Nutritional Information (per serving)
Calories: 290. Total Fat: 13 g. Carbohydrates: 29 g. Protein: 14 g.
Save This bright, hearty dish will bring a burst of flavor to any chilly day. Enjoy every bite and feel free to make it your own with seasonal vegetables.
Common Questions
- → What type of tofu works best for this dish?
Firm tofu is ideal as it holds its shape during roasting and develops a nice caramelized texture.
- → Can other vegetables replace winter squash?
Yes, sweet potato or kabocha squash are excellent alternatives that offer similar sweetness and texture.
- → How do I ensure the bok choy stays tender but crisp?
Sear bok choy cut side down, then steam briefly with water covered to maintain crispness and tenderness.
- → Is it possible to make the glaze less sweet?
Adjust the maple syrup or honey quantity to suit your preferred level of sweetness in the glaze.
- → What are recommended serving options?
This dish pairs well with steamed rice or soba noodles to create a satisfying meal.