Rich and meaty tofu is the star of the show in this boldly flavored meatless dinner. Super easy to prepare with minimal ingredients, yet bursting with textures and sweet tangy taste. The flavor of this dish is pretty unique. The textures between the tofu and the soft and sweet butternut squash pair fantastically together. You really get all of your taste and texture buds tantalized in one single bowl. A tangy, bold marinade using miso that balances out the tang with the sweetness of maple syrup. The marinade is thick so it truly coats the tofu steaks and creates an awesome caramelized finish on all of your vegetables.
Maple Miso Tofu With Butternut Squash and Broccoli [Vegan, Gluten-Free]
- 1/4 cup white miso paste
- 2 tablespoons pure maple syrup
- 1/4 cup gluten-free tamari
- 2 tablespoons rice or apple cider vinegar
- 1 tablespoon sesame oil
- 1/2 block extra firm tofu
- 4 cups butternut squash, cubed (you could also use sweet potato or pumpkin)
- 4 cups broccoli florets
- White rice (to serve over)
- Press tofu under heavy weights or a tofu press for a minimum 30 minutes, until very dry.
- In a shallow bowl, combine ingredients from miso through oil and whisk well. Cut dried tofu into cubes or triangles and place into marinade. Let sit for at least one hour, flipping over once or twice to ensure all is covered.
- Preheat oven to 400°F. Cut the squash into large chunks and bake on a lightly oiled baking pan for 30-40 minutes, until fork tender (flipping in the middle).
- When ready to cook, place tofu pieces in a large frying pan over medium heat, leaving marinade in bowl.
- When tofu begins to brown (5-10 minutes), add in broccoli florets. Cover pan and let steam until broccoli is bright green and fork tender (5 minutes). Add cooked butternut squash and the leftover marinade. Stir gently so that everything is covered.
- Heat until all is well coated and marinade has thickened (5-10 minutes).
This recipe serves two but can easily be doubled to feed a larger gathering. Extra marinade is a good thing. It will be absorbed.