Miso-Glazed Maple Tofu with Sesame Broccoli

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Umami-rich tofu with a sweet-savory miso-maple glaze, served over crispy roasted broccoli for a vibrant vegan meal. This Japanese-inspired vegan recipe (gluten-free), ready in about 45 minutes, pairs extra-firm tofu, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 35 min Serves 4 Japanese cuisine 310 cal/serving

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Ingredients

1 block (14 oz), pressed and cubed extra-firm tofu
3 tbsp white miso paste
2 tbsp maple syrup
1 tbsp soy sauce
2 cups, cut into florets broccoli
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1/2 tsp garlic powder

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Instructions

Step 1: Preheat oven to 400°F. Whisk 3 tbsp miso paste, 2 tbsp maple syrup, 1 tbsp soy sauce, and 1/2 tsp garlic powder in a bowl. Toss 14 oz cubed tofu until evenly coated.
Step 2: Spread 2 cups broccoli florets on a baking sheet. Drizzle with 1 tbsp sesame oil and roast for 15 minutes until edges are crisp.
Step 3: Place coated tofu on a separate baking sheet and roast for 20 minutes until golden and caramelized. Top with 1 tbsp sesame seeds and serve over roasted broccoli.