About this recipe
This miso tofu bowl is my go-to when I want something cozy, flavorful, and plant-based. It’s the same miso glaze I use for my salmon bowls, but here it coats cubes of crispy tofu. My daughter and I love this version, while the rest of the family usually goes for the salmon. Either way, everyone ends up with a beautiful, filling bowl.
The tofu is pressed, cubed, and glazed in a savory-sweet miso sauce, then baked until golden. Served over rice with fresh veggies, it’s an easy 30-minute dinner that feels both nourishing and satisfying.
Why you will love this recipe
- Vegan & plant-based – miso-glazed tofu makes a hearty protein swap.
- Meal prep friendly – bake a tray of tofu and rice, then assemble bowls throughout the week.
- Same big flavor, new protein – the miso glaze works across tofu, salmon, or even veggies.
- Customizable – use your favorite grains and seasonal veggies.
- Quick weeknight win – ready in about 30 minutes.
- Tofu: Extra-firm, pressed well to remove excess water, then cut into cubes.
- Miso paste: White miso for a mild flavor, red miso for a deeper, saltier taste.
- Soy sauce (or tamari)
- Lemon juice: Brightens the glaze. (Rice vinegar works as a substitute.)
- Honey or maple syrup: Maple syrup keeps this recipe vegan.
- Ginger, grated
- Toasted sesame oil + olive oil
- Rice or grains: Jasmine rice is classic, but brown rice, quinoa, or soba noodles are great too.
- Veggies: Cucumbers, carrots, avocado, steamed broccoli, or whatever’s in your fridge.
How to make it
- Make the glaze: Whisk miso paste, soy sauce, lemon juice, maple syrup, ginger, sesame oil, and olive oil until smooth.
- Prep tofu: Cut pressed tofu into cubes and gently toss in half the glaze.
- Bake: Arrange tofu cubes on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes.
- Assemble bowls
- Finish: Drizzle the remaining glaze on top. Add pickled red onions or spicy cashew sauce for extra flavor.
Variations
- Spicy tofu bowl: Add sriracha or chili paste to the glaze.
- Grain swap: Try farro, soba noodles, or cauliflower rice.
- Crunchy toppings: Sprinkle sesame seeds, roasted peanuts, or crispy shallots.
- Air fryer method: Air fry tofu at 375°F for 15–18 minutes, shaking halfway.
Home-cook to home-cook tips
- Press your tofu well—wrap it in a kitchen towel and set something heavy on top for 20 minutes. The drier the tofu, the crispier it bakes.
- Toss the tofu gently with the glaze to avoid breaking the cubes.
- Double the glaze—it keeps in the fridge for a week and is delicious on veggies or rice bowls.
- Let everyone build their own bowl—it’s fun and helps picky eaters eat more veggies.
Miso Tofu Bowl
Equipment
Ingredients
For the tofu and glaze:
- 1 block 14 oz extra-firm tofu, pressed and cut into cubes
- 2 tbsp miso paste white for mild, red for deeper flavor
- 2 tbsp soy sauce or tamari
- 2 tbsp lemon juice or rice vinegar for a more traditional flavor
- 1 tbsp maple syrup keeps it vegan
- 1 tsp fresh ginger grated
- 1 tsp toasted sesame oil
- 1 tbsp extra virgin olive oil
For serving:
- 3 cups cooked rice jasmine, brown, or quinoa
- Fresh veggies cucumber, shredded carrots, avocado, steamed broccoli
- Optional toppings: sesame seeds spicy cashew dressing, pickled red onions, furikake, etc.
Instructions
- Press tofu: Wrap tofu in a clean towel, place a heavy pan on top, and let sit 20 minutes to remove excess water.
- Make the glaze: In a bowl, whisk miso paste, soy sauce, lemon juice, maple syrup, ginger, sesame oil, and olive oil until smooth.
- Toss tofu: Gently coat tofu cubes in half the glaze.
- Bake: Arrange tofu on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes, flipping halfway, until golden and slightly crisp.
- Assemble bowls: Divide rice into 4 bowls, top with baked tofu, and add fresh veggies.
- Finish & serve: Drizzle with the reserved glaze. Add sesame seeds, spicy cashew dressing, or pickled onions if you like.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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