Fall Harvest Tofu Sweet Potato Bowl
This fall-inspired tofu sweet potato bowl is the kind of meal that reminds you how satisfying plant-based eating can be. Each layer offers something special: baked tofu, sautéed kale and sweet potato, farro for satisfying chewiness, and a maple-turmeric vinaigrette that ties everything together with a zesty golden glow.
Hearty enough for dinner, but also works beautifully for make-ahead lunches during the fall season.

There’s something deeply comforting about settling into seasonal routines, and fall meals like this one help us do just that. These tofu sweet potato bowls are satisfying, flavorful, and and ideal when you're craving something warm and grounding.
You can prep the tofu, grains, and sauce in advance and then assemble when you're hungry. (Your future self will thank you for the options.)
Looking for more seasonal recipes to make this fall? Try my Sweet Potato Casserole, Minestrone Stew with Butternut Squash, or Warm Roasted Vegetable Quinoa Salad.
More bowl ideas:
You can also find a full collection of salads and bowls here.
I usually bake tofu for about 30 minutes total, or until the edges are golden brown and slightly crispy.
Once the tofu is cooked, take it out of the oven and set aside while you make the rest of the bowl components.
Next, whisk the sauce.
Just whisk oil, apple cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder and you're good to go.
Then, sauté the vegetables:
First, heat oil in a 12-inch fry pan that has a lid.
Stir in onion and ginger and cook 5 minutes, or until the onion is translucent.
Stir in sweet potatoes, cover the frypan with the lid, and cook 10 minutes, stirring every few minutes or so. Add additional oil and adjust the heat on the burner as needed to prevent the vegetables from burning or sticking to the pan.
After 10 minutes, or whenever the sweet potatoes are softened and beginning to brown on the edges, stir in kale and cook 5 more minutes.
In the end, the sweet potatoes should be tender and cooked all the way through, and the kale will be wilted and darker in color.
It'll look something like this:
Once the veggies are cooked, all the main components of these Baked Tofu Bowls are finished, but I also like to add a couple of optional toppings to seal the deal: toasted pecans and dried cherries.
How to Make Toasted Pecans:
I like to prep the toasted pecans ahead of time so they're already ready to go for bowls, oatmeal, and snacks. You can also toast the pecans right before you make the crispy tofu.
Just preheat the oven to 350 degrees Fahrenheit first.
Then, spread pecan halves on a rimmed baking sheet and bake about 7 minutes, or until they have a strong, nutty aroma. Check the nuts often in the final minutes. They can burn easily.
Serving
Now, each component of these Baked Tofu Harvest Bowls is ready to go and it's time to assemble.
Divide the cooked farro, sautéed sweet potatoes and kale, and tofu pieces between bowls. Drizzle with sauce and garnish with toasted pecans and dried cherries or cranberries if you want. (Trust me, you want.)
Assembling is where you can really let your creativity shine. Your bowl doesn't have to look exactly like mine.
Making Ahead
I love these Baked Tofu Bowls for meal prep. You can cook the entire recipe in advance and store it in an airtight container in the fridge for up to one week.
If you don't want to make the whole thing ahead of time, but still want to make this weeknight-friendly, prep some of the parts in advance. You can make the tofu, farro, sauce, and pecans up to a week ahead of time if you want.
Looking for more tofu recipes? Try these.
- Sheet Pan Tofu Bowls
- Pumpkin Curry with Crispy Tofu and Broccoli
- Chipotle Tofu Jerky
- Green Goddess Crunchy Tofu Wrap
- Crispy Tofu Nuggets with Lemon Chive Yogurt Ranch Dip
- Chimichurri Grilled Tofu Skewers
- Sofritas Tofu Burrito
📖 Recipe
Fall Harvest Tofu Sweet Potato Bowl
Equipment
- 12-inch fry pan with lid
Ingredients
Baked Tofu:
- 1 block extra firm tofu, drained, pressed, and sliced into 2-inch pieces (see note)
- 1 tablespoon grapeseed oil
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Farro:
- 1 cup dry pearled farro (see note)
Sauce:
- ¼ 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
- ½ teaspoon garlic powder
Vegetables:
- 2 tablespoons grapeseed oil or as needed to coat pan
- ½ 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 and pepper
Optional toppings:
- Toasted pecans or walnuts
- Dried cherries or cranberries
Instructions
Prepare baked tofu:
- Preheat the oven to 450 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk grapeseed oil, rice vinegar, soy sauce, maple syrup, garlic powder, and black pepper.
- Brush the sauce onto the tofu pieces, reserving some sauce for serving if desired.
- Spread the tofu pieces in a single layer on the baking sheet. Transfer to the center rack of the oven and bake 30 minutes, flipping halfway through, or until golden brown.
- Remove from the oven and set aside.
Prepare farro:
- Add farro to a pot with 3 cups water. Cover and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes, or until tender. Drain any excess liquid and set aside.
Prepare sauce:
- In the meantime, whisk grapeseed oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.
Prepare vegetables:
- Heat grapeseed oil in a 12-inch fry pan with a lid. Stir in onion and ginger and cook 5 minutes, or until onion is translucent. Stir in sweet potatoes, cover, and cook 10 minutes, stirring occasionally. Add additional oil and adjust the heat as needed to prevent vegetables from burning or sticking to the pan.
- After 10 minutes, or once the sweet potatoes are softened, stir in kale and cook 5 additional minutes, or until sweet potatoes are tender and kale is wilted. Turn off the heat and set aside.
Serve:
- Divide baked tofu, cooked farro, vegetables, and sauce between bowls. Garnish with toasted pecans and dried cherries if desired.
Can you make this as a freezer meal? Prepare it all and freeze then thaw and heat when ready to eat?
Hi Kelley, I haven't tested this, but I think it would freeze well! Let me know if you try it. Hope you enjoy the recipe 🙂
Hi, do you happen to know the calorie count for this bowl?
Hi Marianne, there are 640 calories per serving, including the baked tofu that's linked here. Thanks!
Love the colors of your food! Great recipe! I'm also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
What a gorgeous bowl! I love that is starts with baked tofu-- what a great veg protein. Love the veggies in it too.
These sound so delicious!I love the combo of sweet potato in kale in the dish, can't wait to try it!!
Tofu bowls are my go to as well! I use honey but maple syrup also sounds like a nice change. Yum
This recipe looks so hearty and inviting. I love the flavors that you used in this. It's perfect!