Miso-Glazed Tofu with Sesame-Ginger Roasted Vegetables and Quinoa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

A satisfying plant-based bowl featuring savory miso-glazed tofu and colorful roasted vegetables over fluffy quinoa. This Asian-inspired healthy bowl recipe (vegan, gluten free), ready in about 55 minutes, pairs firm tofu, white miso paste, rice vinegar 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.

Prep: 20 min Cook: 35 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp, minced fresh ginger
2, minced garlic cloves
1 cup, chopped broccoli florets
1 cup, sliced carrots
1 cup cooked quinoa
1 tbsp soy sauce
1 tbsp toasted sesame seeds
2 tbsp, sliced green onions

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp minced ginger, and 2 minced garlic cloves until smooth.
Step 2: Place 14 oz cubed tofu on a baking sheet and brush evenly with 2 tbsp miso glaze. Roast for 20 minutes, flipping once halfway, until golden and crisp at edges.
Step 3: Toss 1 cup chopped broccoli and 1 cup sliced carrots with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a separate baking sheet. Roast for 15 minutes until tender-crisp.
Step 4: In a small bowl, combine 1 cup cooked quinoa, 1 tbsp soy sauce, and 1/4 tsp black pepper; toss to coat. Serve roasted tofu and vegetables over quinoa, sprinkled with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions.