Slow-Simmered Japanese Miso Tofu with Roasted Root Vegetables

Name: Slow-Simmered Japanese Miso Tofu with Roasted Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 400 g firm tofu, pressed and cut into 2 cm cubes; 1 large carrot (150 g), peeled and cut into 2 cm chunks; 1 medium daikon radish (200 g), peeled and cut into 2 cm chunks; 1 small kabocha squash (500 g), peeled, seeded, cut into 3 cm wedges; 2 tbsp white miso paste; 500 ml water; 2 tbsp low sodium soy sauce; 1 tbsp mirin; 1 tsp toasted sesame oil; 1 tsp grated fresh ginger; 2 garlic cloves, finely minced; 1 scallion, thinly sliced for garnish; 1 tsp toasted sesame seeds for garnish; 1 tbsp neutral oil (like grapeseed) for roasting; Salt to taste

Silky tofu slow-simmered in a gentle miso broth paired with tender roasted root vegetables creates a light, umami-rich vegan sheet-pan meal.

Prep20 minCook40 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 200°C (390°F). Toss carrot, daikon, and kabocha squash with neutral oil and a pinch of salt on a large sheet pan. Spread evenly and roast for 25 minutes, stirring halfway, until edges are lightly browned and tender.
02
Meanwhile, whisk together miso paste, water, soy sauce, mirin, sesame oil, grated ginger, and minced garlic in a medium saucepan until smooth.
03
Add tofu cubes to the saucepan and gently bring to a low simmer over medium heat. Reduce heat to low and gently poach tofu in miso broth for 10 minutes, spooning broth over tofu occasionally to keep it moist.
04
Once root vegetables are roasted, remove from oven and arrange tofu gently on the same pan around the vegetables.
05
Spoon some of the hot miso broth over tofu and vegetables to moisten them lightly; discard excess broth or serve on the side.
06
Sprinkle scallions and toasted sesame seeds over the entire sheet-pan meal just before serving.

From the editor

Cooking tips

Press tofu for at least 20 minutes beforehand to remove excess moisture; this helps it absorb the miso broth flavor without falling apart.
Use firm tofu to keep cubes intact during simmering and roasting.
If you prefer a softer texture, simmer tofu longer but watch carefully to prevent breaking.
Leftover roasted vegetables and tofu can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth to retain moisture.

Published August 2, 2026