I make some version of this bowl embarrassingly often. It started because I had a block of tofu, half a head of broccoli, and zero motivation to do anything complicated — and now it’s genuinely one of my favorite things to make in the toaster oven. The miso glaze gets sticky and a little caramelized in the heat, the broccoli picks up those dark, almost-burnt edges that make it taste way more interesting than steamed broccoli ever will, and the whole thing comes together faster than ordering takeout.
The toaster oven is perfect for this. You get real, concentrated dry heat without heating up your whole kitchen, and the smaller cavity means things brown faster and more evenly than they sometimes do in a big oven. If you don’t already have a reliable toaster oven with a convection setting, this recipe is a pretty compelling argument for getting one — the convection fan makes a noticeable difference on the tofu. That said, regular bake mode works fine too, just give it a minute or two longer.
The scallion drizzle at the end sounds optional but it’s really not. It takes about 45 seconds to stir together and it cuts through the richness of the miso glaze in a way that makes the whole bowl feel fresh. A toaster oven baking sheet with a rim is what I use — the raised edges keep the tofu from sliding around when you’re pulling the pan in and out to re-glaze.
One thing I’ll say: white miso is the move here. Red miso is more intense and can go a little bitter at high heat. White miso stays sweet and nutty, which is exactly what you want.
Toaster Oven Crispy Miso Glazed Tofu and Broccoli Rice Bowls with Sesame Scallion Drizzle
Cubes of tofu get a sticky, savory miso glaze and roast alongside broccoli florets until everything's caramelized and a little charred at the edges. Served over rice with a quick sesame scallion drizzle, it's a genuinely satisfying weeknight bowl.
Ingredients
Miso Glazed Tofu and Broccoli
Sesame Scallion Drizzle
To Serve
Instructions
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Press your tofu. Honestly, this is the most important step and the most skippable-feeling one — don't skip it. Wrap the block in a clean kitchen towel, set something heavy on top (a cast iron pan works great), and let it sit for at least 10 minutes while you get everything else ready. The drier the tofu, the crispier it'll get.
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Preheat your toaster oven to 425°F on the bake or convection bake setting. Line the toaster oven baking pan with foil and give it a light coat of oil so nothing sticks.
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Whisk together the miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, and ginger in a medium bowl. It should be smooth and smell incredible. Cut your pressed tofu into 1-inch cubes and toss them in about two-thirds of the glaze, making sure everything is well coated. Set the rest of the glaze aside.
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Toss the broccoli florets with the neutral oil and a small pinch of salt on the prepared pan. Spread them out on one side. Add the glazed tofu cubes on the other side in a single layer. Don't crowd them — leave some space between pieces or they'll steam instead of roast.
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Roast for 15 minutes. Then pull the pan out, brush the remaining miso glaze over the tofu, and give the broccoli a quick toss. Back in for another 8 to 10 minutes, until the tofu is deep golden and tacky and the broccoli has those dark, slightly crispy edges you're looking for.
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While that's finishing up, stir together the scallion drizzle: sliced scallions, sesame oil, soy sauce, rice vinegar, and pepper flakes if you're using them. Just stir, that's it.
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Scoop warm rice into bowls. Pile on the tofu and broccoli, spoon the scallion drizzle over everything, and scatter sesame seeds on top. Eat immediately.
Notes
Pressing the tofu well makes or breaks this recipe — soggy tofu won't caramelize the same way. If you only have a small toaster oven, do the tofu and broccoli on separate rounds rather than cramming them together. Brown rice works great here but adds a few minutes to cook time if you're making it fresh. Leftovers keep in the fridge for up to 3 days; reheat the tofu and broccoli back in the toaster oven at 375°F for about 6 minutes to crisp everything back up — microwaving makes the tofu sad and soft. You can swap the broccoli for broccolini, snap peas, or even thinly sliced bell peppers if that's what you have.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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