Miso Tofu Bowl

Honey Miso Carrot and Tofu Bowl- a simple sheet-pan dinner! |

4.5 from 2 reviews

This Miso Tofu Bowl  can be made with tofu ( or salmon or chicken) and veggies on a sheet pan, with a flavorful Miso Marinade. Vegan adaptable!





  1. Preheat oven to 425F
  2. Make the marinade, blending all ingredients in a blender until smooth.
  3. Slice carrots at an angle into ⅓ -½ inch disks, then half-moons.
  4. Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.
  5. Line a sheet pan with parchment.
  6. Place carrots in single layer on the sheet pan, and beside them add the tofu.
  7. Season the tofu (or salmon chicken)  with salt and pepper – and if you like, add chili flakes.
  8. Spoon or brush on the honey-miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out,  and place in the oven for 30 minutes.
  9. Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro ( or scallions).


If using salmon, it will cook much faster than the carrots. Depending on how thick, it may only need 10-15 in the oven, so either take it out early, or put it in later. Chicken breast ( boneless) will cook relatively the same amount of time as carrots ( give or take) but always check as thicker or larger breasts will obviously take longer, and smaller may take less time.

Keywords: miso tofu, baked tofu, miso tofu bowl, tofu buddha bowl, roasted carrots, miso carrots, sheet pan dinner tofu