Miso-Ginger Tofu Pasta with Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy, umami-packed pasta with crispy roasted vegetables and silken tofu, ready in 20 minutes with minimal cleanup. This one pot (gluten-free, high protein) ready in about 35 minutes pairs spaghetti, firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 20 min Serves 4 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets and 1 cup sliced carrots with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet and roast for 15 minutes until edges are crisp and tender.
  2. Step 2: While veggies roast, press excess water from 14 oz firm tofu using paper towels, then dice into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook tofu for 6-7 minutes, flipping occasionally, until golden and crispy on all sides.
  3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp toasted sesame oil, 1 tbsp minced ginger, 2 tbsp soy sauce, and 2 tbsp water until smooth. Add to skillet with tofu and simmer for 2 minutes until sauce thickens slightly and coats the tofu.
  4. Step 4: Cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining. Toss drained pasta with miso-tofu sauce and 1/4 cup reserved pasta water until glossy.
  5. Step 5: Stir in roasted vegetables and 1/4 tsp red pepper flakes, then top with fresh cilantro. Serve immediately while hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Miso-Ginger Tofu Pasta with Roasted Veggies take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Ginger Tofu Pasta with Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Miso-Ginger Tofu Pasta with Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Ginger Tofu Pasta with Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Ginger Tofu Pasta with Roasted Veggies gluten-free?

Yes — this recipe is tagged gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes