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Fall Harvest Tofu Sweet Potato Bowl

These Baked Tofu Harvest Bowls are the cozy, plant-based meal your fall table has been waiting for. Packed with nourishing textures and flavors—from baked tofu and caramelized sweet potatoes to hearty kale and chewy farro—each bowl is finished with golden maple-turmeric vinaigrette and crunchy pecans.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 640 kcal

Equipment

  • 1 12-inch fry pan with lid

Ingredients
  

Main Ingredients

  • 1 block extra firm tofu drained, pressed, and sliced into 2-inch pieces
  • 1 tablespoon grapeseed oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon maple syrup
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 1 cup dry pearled farro
  • 0.25 cup grapeseed oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoons maple syrup
  • 1 teaspoon soy sauce or tamari/liquid aminos
  • 0.5 teaspoon garlic powder
  • 2 tablespoons grapeseed oil or as needed to coat pan
  • 0.5 cup diced onion ¼ large
  • 1 inch piece ginger grated
  • 3 cups chopped sweet potatoes about 2 medium chopped into 1-inch pieces
  • 1 pound kale chopped
  • salt to taste
  • black pepper to taste
  • Toasted pecans or walnuts optional

Instructions
 

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment or silicone mat.
  • Whisk together grapeseed oil, rice vinegar, soy sauce, maple syrup, garlic powder, and black pepper. Brush tofu with this mixture.
  • Spread tofu on baking sheet and bake for 30 minutes, flipping halfway through. Set aside.
  • Cook farro in 3 cups water: bring to boil, then simmer 20 mins until tender. Drain and set aside.
  • Prepare sauce: whisk grapeseed oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.
  • Heat grapeseed oil in fry pan, cook onion and ginger for 5 mins. Add sweet potatoes, cover and cook 10 mins. Then stir in kale and cook 5 more. Set aside when tender.
  • Assemble bowls with farro, roasted vegetables, tofu, and drizzle sauce. Garnish with pecans and dried fruit if desired.

Notes

Tofu presses better if done the night before. Batch roast sweet potatoes and keep extras for weekday meals. Store leftover bowls in fridge for up to 5 days or freeze in portions. Keep toppings separate until serving for best texture.