Save to Pinterest 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 cozy winter dinner when craving something both comforting and nourishing. The caramelized tofu and squash with bok choy are always a hit, and the miso glaze brings everything together beautifully.
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): For glaze
- Maple syrup or honey (2 tbsp): Use maple syrup for vegan
- Soy sauce or tamari (2 tbsp): For gluten-free, use tamari
- Rice vinegar (1 tbsp): For glaze
- Toasted sesame oil (2 tsp): For glaze
- Water (1 tbsp): For glaze
- Freshly grated ginger (1 tsp): For glaze
- Garlic (1 clove): Minced, for glaze
- Vegetable oil (2 tbsp): For roasting
- Salt and pepper: To taste
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line large baking sheet with parchment paper.
- Mix Miso Glaze:
- Whisk together miso paste, maple syrup or honey, soy sauce or tamari, rice vinegar, sesame oil, water, ginger, and garlic until smooth. Set aside.
- Prep Squash:
- Toss squash cubes with 1 tbsp oil, salt, 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. Arrange on other side of baking sheet.
- First Roast:
- Roast squash and tofu for 20 minutes. Flip gently, then brush both with half remaining miso glaze.
- Second Roast:
- Return to oven for 10–15 minutes, until squash is tender, tofu is golden.
- Cook Bok Choy:
- Heat skillet over medium-high, add splash oil. Sear bok choy cut side down 2 minutes. Flip, add 2 tbsp water, cover, steam 2–3 minutes until tender. Season with salt.
- Finish & Serve:
- Arrange roasted squash, tofu, bok choy on plates. Drizzle with remaining miso glaze, garnish with scallions. Serve hot.
Save to Pinterest Whenever my family gathers in the colder months, we love sharing this tofu and squash dish with piping hot rice. The bok choy adds a fresh crunch everyone appreciates.
Wine Pairing & Serving Suggestions
Try serving with dry Riesling or chilled sake for a refreshing complement. For a heartier meal, spoon over steamed rice or soba noodles.
Allergen & Dietary Info
Contains soy and sesame. For gluten-free, use tamari instead of soy sauce. Always double-check product labels for allergens.
Extra Crunch & Variations
Sprinkle toasted sesame seeds or roasted peanuts on top for texture. Sweet potato or shiitake mushrooms are excellent substitutions for squash.
Save to Pinterest This meal delivers punchy flavor and comfort in every bite. Enjoy the leftovers warmed up for lunch – they taste even better the next day.
Common Recipe Questions
- → What type of tofu works best for this dish?
Firm tofu is recommended for roasting as it holds its shape well and caramelizes nicely under the miso glaze.
- → Can other vegetables replace winter squash?
Sweet potatoes or shiitake mushrooms can be used as alternatives to winter squash for similar texture and flavor depth.
- → How is the bok choy prepared to keep it tender?
Bok choy is first seared on cut side, then steamed with a bit of water to ensure it becomes tender while maintaining a slight crunch.
- → What can be added for extra crunch?
Toasted sesame seeds or chopped roasted peanuts add a delightful crunch and nutty element to the dish.
- → Is this dish gluten-free?
Using tamari instead of soy sauce makes this dish gluten-free; always check ingredient labels to be certain.
- → What are suitable beverage pairings?
A dry Riesling or chilled sake complements the umami and sweetness of the miso glaze nicely.