Sheet Pan Miso-Glazed Eggplant and Tofu with Sesame

By AislePrompt Editorial · ·

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.

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 recipe, ready in about 40 minutes, pairs medium eggplants, cut into 1-inch cubes, white miso paste, 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.

Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Brush the miso glaze generously over the tofu and eggplant cubes using a silicone brush, ensuring each piece is coated.
  4. 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.
  5. Step 5: Remove from oven and sprinkle 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions over the dish before serving.

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