Gluten-Free Grilled Tofu Bowl with Miso-Glaze

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Crispy grilled tofu glazed with a savory miso-sesame sauce, served over roasted vegetables and quinoa. This Japanese-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs extra-firm tofu, rice vinegar, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 (14 oz), pressed and cubed extra-firm tofu
• 2 tbsp rice vinegar
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1/2 cup, halved cherry tomatoes
• 1 cup, florets broccoli
• 1 cup, sliced bell peppers
• 2 tbsp olive oil
• 2 cups cooked quinoa
• 2 tbsp, chopped cilantro
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Preheat oven to 400°F. Whisk together 2 tbsp rice vinegar, 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tbsp sesame oil in a small bowl.
2. Step 2: Place 1 block (14 oz) cubed tofu on a parchment-lined baking sheet. Brush evenly with 2 tbsp miso glaze.
3. Step 3: Arrange 1/2 cup halved cherry tomatoes, 1 cup broccoli florets, and 1 cup sliced bell peppers around tofu. Drizzle with 2 tbsp olive oil and toss to coat.
4. Step 4: Roast for 25-30 minutes, stirring vegetables halfway, until tofu is golden and vegetables are tender.
5. Step 5: Serve over 2 cups cooked quinoa, garnished with 2 tbsp chopped cilantro and 1 tbsp sesame seeds.