Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame
Roasted eggplant and tofu glazed with a savory miso sauce and finished with toasted sesame seeds for a flavorful vegan dish. This japanese-inspired vegan (vegan) ready in about 40 minutes pairs medium eggplants, cut into 1-inch cubes, tablespoons white miso paste, tablespoons mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 medium eggplants, cut into 1-inch cubes
- 14 ounces extra firm tofu, pressed and cubed 1-inch
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- 2 stalks scallions, thinly sliced
Instructions
- Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Spread out 2 medium eggplants cut into 1-inch cubes and 14 ounces cubed extra firm tofu evenly on the sheet.
- Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon maple syrup, and 2 teaspoons sesame oil until smooth.
- Step 3: Brush the miso glaze generously over the tofu and eggplant cubes using a silicone brush, ensuring each piece is coated.
- Step 4: Roast on the middle rack of the oven for 25 minutes, flipping the cubes once halfway through, until eggplants are tender and tofu edges are lightly caramelized.
- Step 5: Remove from oven and sprinkle 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions over the dish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame take to make?
Total time is about 40 minutes (10 min prep + 30 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 Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame?
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 tablespoons white miso paste from drying out.
Can I substitute ingredients in Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame?
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 Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame 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 Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
