Dinner, Lunch, Side Dishes

Holiday Ginger Miso Glazed Vegetable Sheet Pan Dinner with Tofu

  • Prep 20 mins
  • Total 1h 5 mins
  • Easy
  • Serves 4

Tip: Cut ingredients the same size for optimal results.


  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • Large Bowl
  • Whisk
  • Step 1

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

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

  • Step 6

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