Dinner, Lunch, Side Dishes

Holiday Ginger Miso Glazed Vegetable Sheet Pan Dinner with Tofu

Step 1 of 6

In a large bowl, add all miso ginger sauce ingredients and whisk until well-combined.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Step 2 of 6

Add the remaining ingredients, except for the orange and lemon, to the bowl and toss to evenly coat.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Step 3 of 6

Transfer vegetable mixture to the SearPlate and spread into an even layer. Top with orange and lemon slices. Pour any remaining sauce over the vegetables.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Step 4 of 6

To preheat the unit, close the door. Select AIR ROAST, set temperature to 400°F, and set time to 20 minutes. Press START/PAUSE to begin preheating.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Step 5 of 6

When unit has preheated, open door and place the SearPlate in the bottom level of the unit. Close the door to begin cooking.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Step 6 of 6

When cooking is complete, carefully remove the SearPlate and let rest for 2 minutes before serving.

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
28.35g firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

2 tablespoons white miso
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1/3 cup vegetable broth
3 cloves garlic, peeled, minced
1 knob ginger, peeled, minced
1 cup butternut squash, diced
1 cup sliced mushrooms of choice
1 ear fresh corn, cut in 1/2-inch circles
1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
1/2 cup baby potatoes, halved
5–6 medium Brussel sprouts, halved
1/2 cup fresh cranberries
1 orange, thinly sliced
1 lemon, thinly sliced

Compatible with

Ninja® Foodi® Dual Heat Air Fry Oven

Allergies

Tip: Allergy Advice

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Utensils

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