Easy Vegan Miso Glazed Tofu And Butternut Squash (Oven-Roasted)
This easy vegan miso-glazed tofu and butternut squash is a whole-food, plant-based meal that’s high in protein, high in fiber, deeply nourishing, and perfect for a weekly reset or a cosy winter dinner.
A fabulous recipe, tender and winterish at the same time that my family love so much, and also high in fiber and quality protein ! A perfect balanced plant-based dish, between comfort (cozy) and nutrition !
Why you’ll love this recipe so much
- An entirely whole food and plant-based dish but still delicious and fullfiling !
- Oven-baked : Butternut squash and tofu cook together in the oven, creating the perfect balance of caramelised edges and melt-in-your-mouth texture.
- Where are the delicious earthy flavors coming from ? The magic sits in the miso glaze. It is a sweet-savory blend that makes every bite comforting and satisfying.
- It also keeps well for leftovers, making it a delicious and nourishing meal to enjoy the next day.
A healthy note on each ingredient
For the miso glaze that I’ll brush over the butternut squash and tofu, I’ve created an interesting and delicious combination :
- Miso paste : it helps support gut health and adds incredible umami depth. You can find it in the organic section of any supermarket or online. One of my favorite brand being Clearspring !
- Pistachio butter : it adds healthy fats, plant protein, and making the glaze creamy and rich ! You can even make this nut butter at home.
- Olive oil : choose it cold pressed and extra virgin !
- Maple syrup : this brings a touch of natural sweetness that balances the miso without overpowering it.
Then, it is an oven-roasted combo of butternut squash and tofu (brushed with my homemade miso glaze), and paired with a creamy mix of beans and spinach :
- Butternut squash : is full of beta-carotene for glowing skin and immunity, and becomes buttery-soft when roasted.
- Garlic (a full head!) : it offers antioxidant and anti-inflammatory benefits, especially when roasted to sweetness.
- Firm tofu : remember tofu is a complete protein that absorbs flavor beautifully when pressed and glazed like in this plant-based recipe. You need a firm tofu for this delicious recipe!
- Red onion : when gently caramelized in the pan, it brings that subtle sweetness.
- Butter beans : they add creaminess and fiber, especially when some are mashed into the sauce.
- Baby spinach : up to 3 handfuls of baby spinach bring iron, folate, and micronutrients, plus a gorgeous green contrast to the dish.
Simple steps to achieve this whole food recipe
- Make the glaze with 4 simple ingredients.
- Cut the butternut squash, brush it and roast it along with a garlic head in the oven (for 45 minutes).
- Press the tofu (to remove excess water), slice and brush with extra glaze. Add it to the oven with the squash (for 30 minutes).
- In the meantime, prepare the beans in a pan, with onion, mashed beans, spinach, leftover glaze, and finally add a full head of roasted garlic.
Fresh or frozen spinach? Both work.
Frozen spinach is often harvested young and frozen immediately, which can help preserve nutrients and make it extra convenient.
Fresh baby spinach works beautifully too and wilts quickly into the creamy butter-bean sauce.
Use whatever you have, the result will be always nourishing.
Easy Swaps !
- Butternut squash can be swapped for sweet potato, pumpkin, or any root vegetable you have on hand.
- Firm tofu works best in this recipe, and pressing it (even simply between two plates with kitchen paper) removes extra moisture so it crisps and cooks better in the oven. The tofu glazed in this whole food recipe becomes melt-in-your-mouth tender with the glaze, but you can also use tempeh if you prefer.
- Butter beans can be replaced with chickpeas, white beans, or even lentils. It stays creamy and high in plant protein.
- Using a full box of spinach is recommended for volume, nutrition, and that silky sauce texture. You can replace it with kale leaves cut into small pieces !
Does all type of miso work for this glaze recipe?
You’ll find different starter ingredients when looking for miso paste at your supermarket. It can be made from soybeans, barley, or rice.
The darker miso has a deeper, more earthy flavor, while yellow or light miso is milder and slightly sweeter.
All types work beautifully for this glaze, so simply choose the one that matches your taste preference or what you have on hand.
Why whole food matters
Eating whole foods helps reduce inflammation, balances blood sugar, supports digestion, and keeps energy stable throughout the day.
It’s one of the easiest ways to feel better from the inside out, and documentaries like ‘Forks Over Knives‘ explain beautifully why a whole-food plant-based lifestyle is so powerful for long-term health.
Healthy easy vegan miso glazed tofu and butternut squash,…
Fulfilling, comforting, oven-friendly, and perfect for winter gatherings or weeknight meals!
– Healthy greetings, Laetitia –
Easy Vegan Miso Glazed Tofu And Butternut Squash (Oven-Roasted)
Ingredients
Miso glaze (for tofu and butternut squash)
- 2 tbsp olive oil
- 2 tbsp miso paste
- 1 ½ tbsp pistachio butter , or any other nut butter
- 1 ½ tbsp maple syrup
Butternut squash
- 1 butternut squash , approx. 10 round slices
- 2-3 tbsp miso glaze , or as needed
- Salt and pepper to taste
- 1 full garlic head
Tofu
- 1 block firm tofu, pressed, to make 8 slices
- 2-3 tbsp miso glaze
- 1-2 pinches sweet paprika or spicy paprika
- Salt and pepper to taste
Sauteed beans and spinach
- 1 red onion, cut into slices
- 1 can lima beans, keep the water
- 1 box baby spinach , (3 handfulls approx.)
- 1 tbsp miso glaze
Equipment
- 1 Oven
- 1 Pan
Instructions
- Turn on the oven over 190°C (fan).
MISO GLAZE for tofu rectangles and butternut squash slices
- In a small bowl, using a spoon or a whisk, mix all the ingredients together until smooth. Set aside.
BUTTERNUT SQUASH (8-9 slices)
- Wash your butternut squash and cut the edges.
- Cut the butternut squash carefully into round slices (about 7 full rounds and 2–3 rounds with seeds). Use a cookie cutter or a small knife to remove the seeds, then arrange the slices on a parchment-lined baking tray.
- Brush your round slices generously with the miso glaze.
- Cut the top off the garlic bulb with a sharp knife. Place it on a small piece of parchment paper, drizzle with olive oil, and wrap it tightly. Add it to the baking tray alongside the squash to roast together.
- Reduce oven to 180°C and place the tray in the oven (and roast for 45 minutes). Meanwhile, start preparing the tofu.
TOFU (8 rectangles)
- Open the tofu packet, throw the water (or keep it for a smoothie), and place the block on a plate lined with kitchen paper. Cover with more paper and press gently with another plate to remove excess water.
- Slice the tofu into 8 rectangles and arrange on a parchment-lined tray.
- Brush generously with the miso glaze (if you still have some miso glaze left after brushing the tofu, save it later for the sauteed beans). Sprinkle with paprika (sweet or spicy), salt and pepper to taste.
- After the butternut squash has roasted for 15 minutes, reduce oven to 175°C and add the tofu tray to the oven. Roast both for another 30 minutes or until the tofu and butternut squash is golden and slightly crisp.
SAUTEED BEANS AND BABY SPINACH
- Chop one red onion into thin slices and cook for few minutes, until it starts to brown.
- Open the can of beans and place 3 tablespoons of beans in a small plate. Mash them with a fork into a purée and set aside.
- Pour the remaining beans with their liquid into the pan, add the mashed beans, and cook over medium heat for 5 to 10 minutes. Add the spinach and cook until fully wilted, mixing regularly.
- By this time, the butternut, garlic, and tofu should be ready (switch off the oven).
- Open the roasted garlic, press out the soft cloves, and stir them into the sautéed beans and baby spinach with any miso glaze left (should be approx. 1 Tbsp). Let it cook over low heat until well combined and creamy.
- Plate everything together, the roasted butternut squash, tofu, and the warm bean-spinach mix.
