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warm harvest bowl with apples and squash with wild rice and barley on table

Warm Harvest Bowl with Crispy Tofu

This vegetarian harvest bowl with tofu, apples and maple glazed winter squash is a great make-ahead meal for lunches during the week, or a delicious vegetarian dinner. Batch cook each ingredient to use it in even more recipes for the week.
Course dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Rebecca


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Large Cast Iron Skillet
  • Mixing bowl
  • tongs



  • ¾ cups water
  • ¼ cup Wild Rice
  • ½ cup Cubed Firm Tofu Towel dried
  • 1 tablespoon extra virgin olive oil divided
  • 1 tablespoon pure maple syrup divided
  • ¼ teaspoon kosher salt divided
  • ½ cup chopped or mashed winter squash Butternut squash, delicata squash, cooked spaghetti squash or other squash will work.
  • 3 leaves kale
  • ¼ whole tart apple granny smith, braeburn, pink lady, etc
  • 1-2 Tablespoons Crumbled Feta cheese

Salad Dressing

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • salt and pepper to taste


  • Cook wild rice: Boil ¾ cup water in a medium pot. Add ¼ cup wild rice to boiling water, reduce to simmer and cook for 30 minutes. Or cook according to package directions, if different.
  • Next Start to Cook Tofu. Heat large skillet, or cast iron skillet over medium heat.
  • Pour ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt onto ½ cup cubed towel dried tofu in a bowl. Toss and set aside until skillet is hot.
  • 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.
  • Pour remaining ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt into hot skillet, add ½ cup winter squash and spread into 1 single layer. Cook until squash is browned/ tender. Cooking times will depend on squash type.
  • Make Dressing: Add 2 Tablespoons extra virgin olive oil, 2 Tablespoons apple cider vinegar, 1 teaspoon dijon mustard to a small mixing bowl. Add salt and pepper to taste and whisk until combined. Set aside.
  • Prepare Kale: Remove stems from 2-3 stalks of kale. Massage and rip apart leaves with your hands. Add to serving bowl.
  • Assemble harvest bowl: add wild rice on top of kale, then winter squash, crispy tofu, ¼ whole chopped apple, and 1-2 Tablespoons crumbled feta cheese. Drizzle salad dressing over bowl and serve immediately.


  • Use any kind of winter squash in this recipe. I recommend chopping up some butternut squash, delicata squash, or other hard winter squash. You can also use precooked spaghetti squash like I did.
  • Use 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.