Creamy Vegan Cheesy Miso Tofu & Vegetables Recipe
Looking for a soul-satisfying vegan dinner that’s loaded with flavor, creamy texture, and wholesome ingredients? This Vegan Cheesy Miso Tofu & Vegetables recipe is your new weeknight hero! Packed with nutrient-dense greens, crispy tofu, and a rich, umami-packed cheesy miso sauce—this dish delivers bold flavor and comfort in every bite.
Ingredients
- 1 block 14 oz / 400g extra-firm tofu, pressed and cubed
- 1 cup 240 ml unsweetened plant milk (soy or oat preferred)
- 1 medium head broccoli chopped into florets
- 2 cups packed, ~60g fresh spinach
- 1 cup chopped, ~40g kale
- 1 medium lemon juiced (about 2 tablespoons)
- 2 tablespoons miso paste white or yellow
- ½ cup shredded vegan cheese plus more to taste
- 3 cloves garlic minced
- 1 small onion diced
- 1 tablespoon fresh grated ginger
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Pinch chili flakes optional
- 1 tablespoon nutritional yeast optional, for umami boost
- 1 tablespoon cooking oil or broth for oil-free
Instructions
Brown the Tofu
- Cut tofu into cubes and pan-fry until golden and crispy. Remove and set aside.
Sauté Aromatics
- In the same pan, add a splash of oil and sauté garlic, onion, and ginger until fragrant.
Add the Vegetables
- Toss in broccoli and cook until slightly tender. Stir occasionally.
Create the Sauce
- Add in plant milk, a spoonful of miso, and a squeeze of lemon. Stir to combine.
Add Greens
- Fold in kale and spinach until wilted and vibrant.
Cheesy Finish
- Stir in vegan cheese, let it melt, then return the tofu to the pan.
Season to Taste
- Adjust with salt, pepper, nutritional yeast, and a pinch of chili flakes for heat.