Sheet Pan Miso-Glazed Tofu with Vegetables
Umami-rich miso-glazed tofu roasted to caramelized perfection alongside bok choy and sweet potato. A stunning vegan dinner that converts even tofu skeptics.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Not recommended for freezing — tofu texture changes.
- Batching: White miso is milder and sweeter than red miso — perfect for this caramelized glaze.
- Reheat: Microwave for 2 minutes. For caramelized texture, reheat tofu in a 400°F oven for 8 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Line two sheet pans with parchment paper.
HIGH HEAT SEAR
Whisk together miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, ginger, and garlic until smooth.
THE MACRO PREP
Toss sweet potato wedges with half the miso glaze and spread on one sheet pan.
THE ASSEMBLY
Arrange tofu planks on the second sheet pan and brush with remaining glaze.
STEP 5
Roast sweet potatoes for 15 minutes. Then add bok choy to the sweet potato pan and tofu pan to the oven.
STEP 6
Roast everything for another 15 minutes until tofu is golden, sweet potatoes are tender, and bok choy is wilted.
STEP 7
Divide among 4 containers and sprinkle with sesame seeds.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 blocks (14 oz each) extra-firm tofu, pressed and sliced into planks
- 2 medium sweet potatoes, cut into 1/2-inch wedges
- 4 heads baby bok choy, halved
- 3 tablespoons white miso paste
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds