Grilled Tofu with Butternut Squash and Miso-Tahini Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes incredibly impressive without much fuss. Grilled tofu and butternut squash are a match made in heaven, especially when dressed in a silky miso tahini glaze that brings umami richness to every bite. Tahini is packed with calcium and healthy fats, making this dish as nourishing as it is delicious. The beauty of this recipe is that you can prep everything in twenty minutes, then let the grill do the work while you relax. It's simple, satisfying, and proves that plant based cooking doesn't have to be complicated.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch thick slabs)
- ¾ kgbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonsred miso paste
- 2 tablespoonstahini
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonginger(minced)
- 2garlic cloves(minced)
- 3 tablespoonswater
- 59 mlpumpkin seeds(toasted)
- 59 mlfresh cilantro(chopped)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut each block diagonally into 4 thick slabs.
Tip: Pressing tofu is crucial for achieving a crispy grilled exterior.
- 2
Toss butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway through, until golden and tender.
Tip: Roasting the squash beforehand ensures it's fully cooked and caramelized before grilling.
- 3
Whisk together miso paste, tahini, rice vinegar, maple syrup, minced ginger, garlic, and water in a small bowl until smooth. Set the glaze aside.
Tip: If the glaze is too thick, add water 1 tablespoon at a time.
- 4
Brush tofu slabs on both sides with 2 tablespoons of olive oil and season generously with salt and pepper.
Tip: Don't skip seasoning the tofu directly for maximum flavor.
- 5
Preheat a grill pan or outdoor grill to medium-high heat. Grill tofu slabs for 5-6 minutes per side until golden grill marks form and edges are crispy.
Tip: Avoid moving the tofu too frequently to allow proper browning.
- 6
Transfer grilled tofu and roasted butternut squash to a large serving platter. Drizzle the miso-tahini glaze evenly over both components and toss gently to combine.
Tip: Reserve some glaze to drizzle on top for extra flavor and visual appeal.
- 7
Sprinkle toasted pumpkin seeds and fresh cilantro over the dish just before serving.
Tip: Adding fresh herbs at the end brightens the rich, savory flavors.
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