Harvest Bowls with Curry Baked Tofu & Butternut Squash

Harvest bowl with kale, baked tofu, and butternut squash.

5 from 1 vote

Harvest Bowls with Curry Baked Tofu & Butternut Squash

My vegan harvest bowls are packed with vibrant fillings like marinated baked tofu, roasted butternut squash, massaged kale, pepitas, and dried cranberries, all drizzled with a luscious maple-tahini sauce. Served over rice (or your favorite grain), they’re wholesome, cozy, and bursting with fall flavor!

Prep Time15

Cook Time30

Marinating Time30

Total Time1 15

Course: Entree, Main Course

Cuisine: American

Servings:

Calories: 604kcal

Author: Alissa Saenz

Ingredients

For the Baked Tofu

¼ cup soy sauce
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 garlic clove, minced
1 teaspoon curry powder
½ teaspoon ground ginger
1 (14 ounce/396 gram) package super-firm tofu drained, pressed, and cut into ½ inch cubes

For the Roasted Butternut Squash

3 cups diced butternut squash (½ inch)
1 tablespoon olive oil
½ teaspoon salt, or to taste

For the Kale

1 small bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
1 teaspoon olive oil
Pinch salt

For the Dressing

⅓ cup tahini
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon sriracha sauce, or to taste
1 teaspoon salt, or to taste
Water, as needed (usually 3-4 tablespoons)

For Serving

4 cups cooked rice
¼ cup pepitas (optionally toasted - Note 1)
¼ cup dried cranberries (optionally soaked - Note 2)
Salt and pepper, to taste

US Customary - Metric

Instructions

To make the baked tofu, first stir the soy sauce, maple syrup, apple cider vinegar, garlic, curry powder, and ginger together in a small bowl or cup.
Place the tofu into a shallow dish, then pour the marinade over the tofu. Let the tofu marinate for at least 30 minutes (Note 3). You can do the remaining prep work on the other ingredients while the tofu soaks.
Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
Arrange the tofu cubes on one of the baking sheets, spreading them out into an even layer. Reserve any excess marinade.
Arrange the butternut squash cubes on the other baking sheet. Drizzle them with the olive oil, then use your hands to rub the oil all over the squash, getting it into a nice even coating. Spread the squash cubes out into a single layer.
Place both baking sheets into the oven. Bake the squash and tofu for about 30 minutes, turning the pieces halfway through and drizzling the tofu with any reserved marinade. The tofu is done when the pieces have darkened and shrunk a bit. The squash is done when the pieces are easily pierced with a fork. Sprinkle the squash with salt once it comes out of the oven.
Place the kale into a large bowl. Add the olive oil and salt, then massage the kale for 3 to 5 minutes, until all of the pieces are wilted and tender.
To make the dressing, whisk the tahini, maple syrup, apple cider vinegar, sriracha and salt together in a small bowl. Thin the mixture with water until it becomes pourable, but is still very creamy.
To assemble, divide the rice among four bowls, followed by the tofu, butternut squash, and kale. Drizzle each bowl with dressing and sprinkle with pepitas and dried cranberries. Sprinkle with salt and pepper to taste.
Serve.

Notes

If you'd like to toast your pepitas, arrange them in an even layer on a baking sheet and pop them into a 400°F oven for about 5 minutes, until they darken a bit. If you have room, you can stick them in with the tofu and butternut squash.
Soaking the cranberries will plump them up. If you'd like to do this, simply place them in a cup and cover them with warm water for 5 to 10 minutes, then drain before adding them to your bowls.
You can let the tofu marinate for up to 24 hours, but be sure to cover the dish and place it in the fridge before hitting the 2-hour mark.

Nutrition