Vegetarian Harvest Bowl (2 servings)

Ingredients

Scroll down to the harvest bowl recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

• Wild rice: You can swap the wild rice for another grain. The combination of rice grains adds lots of harvest-y flavor to this grain bowl.
• Firm tofu: This will crisp up and cook best.
• Olive oil
• Maple syrup
• Squash: Use any type of winter squash. I used some mashed squash in this recipe, but cubed squash would be great too (I've tested it with butternut squash). Use what you have!
• Kale
• Apple: Some chopped apple adds lots of crunchy texture and a sweet/tart flavor.
• Feta cheese
• Apple cider vinegar: This vinegar adds lots of fall flavor to your salad. You'll cook the tofu in the dressing too!
• Dijon mustard

Instructions

Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. Boil water in a medium pot to make the wild rice. Add wild rice to boiling water, reduce to simmer and cook for 30 minutes. Or cook according to package directions if different.

2. Heat large skillet, or cast iron skillet over medium heat. Pour half of each: olive oil, maple syrup, and salt on cubed dried tofu in a bowl. Toss and set aside until skillet is hot.

3. Once skillet is hot, add tofu in a single layer. Flip and cook until each side is crispy and browned. About 5-7 minutes. Remove tofu.

4. Pour remaining olive oil, maple syrup, and salt into hot skillet, add winter squash and spread into 1 single layer. Cook until squash is browned/ tender.

Cooking times depend on squash type.

5. While tofu or squash is cooking, make the harvest bowl dressing by adding olive oil, apple cider vinegar, dijon mustard to a small mixing bowl.

6. Add salt and pepper to taste, whisk until combined. Set aside.

7. Also while cooking tofu/squash, remove stems from 2-3 stalks of kale. Massage and rip apart leaves with your hands. Set aside.

8. Assemble your harvest bowl by adding massaged kale, cooked wild rice, winter squash, crispy tofu, chopped apple, and crumbled feta cheese. Drizzle salad dressing over bowl and serve immediately.

Serve with

You can also serve it with this Pomegranate Balsamic Marinated Pork or a simple grilled/pan fried pork chop if you don't want the tofu or would like to have some pork with your tofu harvest bowl.

Storage/Reheating Tips

Store leftover harvest bowl ingredients in an airtight container. For best results, I'd suggest storing each ingredient separately (it's best to cut the apple just before serving). Assemble just before eating, if you can.

It's totally fine if you have leftover assembled grain bowl, it should last for about 3 days, and be good. The greens and other ingredients will soften more over time.

If you can store ingredients separately, it should last 5+ days.

You can freeze leftover tofu and squash, separately.

To reheat, you can microwave the harvest bowl, covered. Or remove tofu and pan fry it to crisp up. Add additional dressing, if you'd like.

Substitutions/Tips

• Substitute wild rice for brown rice, quinoa, or farro.
• You can use any kind of winter squash in this harvest bowl recipe. I used previously frozen spaghetti squash. I recommend chopping up some butternut squash, delicata squash, or other harder winter squash.
• Buy precut squash to save time.
• Add more apple cider vinegar if desired.
• Other great add-ins: sunflower seeds, chopped nuts, vegan cheese/nutritional yeast, parmesan cheese.

Other good tofu recipes

• Panko Tofu for One
• Pesto Tofu for One
• Honey Garlic Tofu for One
• Sticky Tofu for One
• Sweet Potato Soup for One
• Protein Mac & Cheese for One

Repurpose this recipe

• Keep each ingredients separate until you make this harvest bowl, that way you can use the ingredients in different recipes.
• Turn it into a salad by adding other seasonal greens

What to do with leftover ingredients

• Apples: Skillet Pork Chop with Apples & Brussels Sprouts, make this PB Yogurt dip to dip apples into, No Bake Apple Tart with Greek Yogurt
• Butternut squash: swap the sweet potatoes for butternut squash in this Instant Pot protein packed creamy soup
• Kale: Simple Sauteed Kale Salad, Simple Warm Kale Salad with Pomegranate Dressing, Sausage & Egg Casserole
• Tofu: see recipes above, there are lots of great ways to enjoy tofu.
• Feta Cheese: Watermelon Chicken Salad for One, swap for goat cheese on this Beet Salad, Mediterranean Grain Bowl.