Warm Harvest Bowl with Crispy Tofu (2 servings)
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.
Servings 2 people
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.
Video
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.