Miso-Glazed Tofu with Roasted Sweet Potatoes and Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet-savory miso glaze coats pan-seared tofu while roasted sweet potatoes and broccoli add earthy sweetness. This japanese-inspired vegetarian (gluten-free) ready in about 50 minutes pairs firm tofu, medium sweet potatoes, head broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.0 (10 ratings) Prep: 25 min Cook: 25 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Dice sweet potatoes into 1/2-inch cubes. Cut broccoli into florets.
  2. Step 2: Press tofu between paper towels for 15 minutes, then cut into 1-inch cubes. Pat dry.
  3. Step 3: Whisk miso paste, rice vinegar, sesame oil, soy sauce, brown sugar, minced garlic, and grated ginger in a bowl until smooth.
  4. Step 4: Toss sweet potatoes and broccoli with 1 tsp oil on a baking sheet. Roast for 20 minutes until edges are golden.
  5. Step 5: Heat 1 tsp oil in a skillet over medium-high. Add tofu cubes and cook 3-4 minutes per side until golden. Brush with 2 tbsp miso glaze, then add remaining glaze and cook 1 minute more.
  6. Step 6: Serve tofu over roasted vegetables, drizzling with extra glaze.

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Frequently asked questions

How long does Miso-Glazed Tofu with Roasted Sweet Potatoes and Broccoli take to make?

Total time is about 50 minutes (25 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 Tofu with Roasted Sweet Potatoes and Broccoli?

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 firm tofu from drying out.

Can I substitute ingredients in Miso-Glazed Tofu with Roasted Sweet Potatoes and Broccoli?

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 Tofu with Roasted Sweet Potatoes and Broccoli 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 Tofu with Roasted Sweet Potatoes and Broccoli gluten-free?

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

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