Miso-Glazed Black Bean Tofu Bowls with Sesame Greens
Silky tofu glazed in savory-sweet miso sauce, served over quick-cooked bok choy and quinoa for a protein-packed vegan meal. This japanese-inspired vegan (gluten-free, high-protein) ready in about 45 minutes pairs white miso paste, maple syrup, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 1 block (14 oz), pressed and cubed firm tofu
- 3 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 bunches, chopped bok choy
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tbsp sesame seeds
- 2, sliced green onions
- 1 tsp minced ginger
Instructions
- Step 1: Whisk miso paste, maple syrup, rice vinegar, sesame oil, and 1 tsp ginger in a bowl until smooth. Pat tofu dry, then toss in 2 tbsp of the miso mixture until evenly coated.
- Step 2: Cook quinoa in 2 cups vegetable broth according to package instructions (typically 15 minutes on medium-low, then rest covered 5 minutes).
- Step 3: Heat a non-stick skillet over medium-high. Add tofu in a single layer and cook 4-5 minutes per side until golden, brushing with remaining miso glaze during cooking.
- Step 4: While tofu cooks, stir-fry bok choy in a separate pan with 1 tsp sesame oil and remaining ginger for 3-4 minutes until bright green and slightly wilted.
- Step 5: Fluff cooked quinoa, divide into bowls, top with tofu and bok choy, and sprinkle with sesame seeds and green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Bean Tofu Bowls with Sesame Greens take to make?
Total time is about 45 minutes (20 min prep + 25 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-Glazed Black Bean Tofu Bowls with Sesame Greens?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Black Bean Tofu Bowls with Sesame Greens?
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-Glazed Black Bean Tofu Bowls with Sesame Greens 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-Glazed Black Bean Tofu Bowls with Sesame Greens 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The flavors in this miso-glazed are incredible.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
