Creamy Miso-Glazed Tofu Bowls

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A savory-sweet one-pan meal with marinated tofu, roasted sweet potatoes, and a velvety miso sauce. This Japanese-inspired one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs firm tofu, sweet potato, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (340g), pressed and cubed firm tofu
• 1 medium (200g), cubed 1/2-inch sweet potato
• 2 tbsp miso paste
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 cup (75g) broccoli florets
• 1.5 cups (200g) cooked brown rice
• 2 tbsp, sliced green onions

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 340g cubed tofu and 200g cubed sweet potato with 1 tsp sesame oil on a baking sheet. Roast for 20 minutes until sweet potatoes are tender and tofu edges are golden.
2. Step 2: Whisk 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in a bowl until smooth. Drizzle over roasted vegetables and toss gently to coat.
3. Step 3: Heat 1 tsp sesame oil in a skillet over medium heat. Add 75g broccoli florets and cook for 4-5 minutes until bright green and crisp-tender.
4. Step 4: Divide 200g cooked brown rice between bowls. Top with miso-glazed tofu and sweet potatoes, then add broccoli. Garnish with 2 tbsp sliced green onions.