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

Equipment

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

Ingredients

Salad

  • 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

Instructions

  • 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.

Notes

  • 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.