Name: Caramelized Miso-Maple Tofu with Sweet Potato Purée and Crunchy Seed Crumble
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes; 2 tbsp white miso paste; 2 tbsp pure maple syrup; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp olive oil; 1/2 tsp smoked paprika; 2 medium sweet potatoes, peeled and cubed; 1/2 cup coconut milk (full fat, canned); 1/2 tsp fine sea salt, plus more to taste; 1 tbsp lemon juice; 1/4 cup raw pumpkin seeds (pepitas); 2 tbsp sunflower seeds; 1 tbsp sesame seeds; 1 tsp olive oil (for seeds); 1/4 tsp flaky sea salt (for finishing); 1/2 tsp ground cinnamon; Fresh chives or scallions, thinly sliced, for garnish

Caramelized Miso-Maple Tofu with Sweet Potato Purée and Crunchy Seed Crumble

CookwithNewsletter

This recipe transforms an ordinary weeknight into a flavor-packed celebration of plant-based protein and decadent textures. Miso and maple syrup create a caramelized lacquer on tofu, reminiscent of dessert's best tricks, while smoky paprika adds depth. The silky sweet potato purée brings creamy richness and subtle sweetness, echoing the comfort of a luscious dessert. A crunchy, salty seed crumble delivers the kind of crispy-chewy contrast you crave, making every bite as exciting as the last. Not only is this dish packed with protein and healthy fats, it’s also visually stunning—vibrant orange, golden cubes, and a confetti of seeds and fresh green herbs. This is vegan food that feels like a treat and fuels you for tomorrow.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
In a small bowl, whisk together miso paste, maple syrup, soy sauce, 1 tbsp olive oil, and smoked paprika until smooth. Toss tofu cubes gently in this marinade, ensuring all sides are coated. Let sit for 10 minutes.
Spread marinated tofu evenly on one baking sheet. Reserve excess marinade.
On a second baking sheet, toss sweet potato cubes with a pinch of salt and a light drizzle of olive oil. Roast both tofu and sweet potatoes side by side for 20-25 minutes, flipping tofu cubes halfway through. Brush tofu with reserved marinade during the last 5 minutes for caramelized edges.
Meanwhile, in a dry skillet over medium heat, toast pumpkin, sunflower, and sesame seeds with cinnamon and 1 tsp olive oil until golden and fragrant, about 3-4 minutes. Sprinkle with flaky sea salt and set aside.
When sweet potatoes are fork-tender, transfer to a food processor. Add coconut milk, 1/2 tsp sea salt, and lemon juice. Blend until velvety smooth. Taste and adjust seasoning as needed.
To serve, spread a generous swoosh of sweet potato purée on each plate. Top with caramelized tofu cubes. Sprinkle the crunchy seed crumble over and around. Garnish with fresh chives or scallions and an extra pinch of flaky sea salt.