Baked Tofu Bowls with sweet potatoes and kale in white bowl with cream napkin.

Baked Tofu Harvest Bowls

Crispy Baked Tofu Bowls with sweet potatoes, kale, and an easy, homemade maple-turmeric sauce for fall.
Course dinner, lunch
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Stephanie McKercher, RDN



  • 1 batch Crispy Tofu
  • 2 cups cooked farro or grain of choice


  • ¼ cup coconut oil, melted
  • 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


  • 2 tablespoons coconut oil or oil of choice 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


Prepare bowls:

  1. If needed, prepare Crispy Tofu and farro and set aside.

Prepare sauce:

  1. Whisk coconut oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.

Prepare vegetables:

  1. Melt coconut oil in a 12-inch fry pan with 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.
  2. 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.


  1. Divide cooked farro, sautéed vegetables, Crispy Tofu, and sauce between bowls. Garnish with toasted pecans and dried cherries if desired.

Recipe Notes

Find the full recipe for the Crispy Tofu here.


To toast pecans: Preheat oven to 350 degrees Fahrenheit and spread pecans on a rimmed baking sheet. Bake 7 minutes, or until they have a strong, nutty aroma. Toast pecans up to a week in advance.


Gluten-free variation: Substitute brown rice for farro. Substitute gluten-free tamari or liquid aminos for soy sauce.


Meal prep: Make Crispy Tofu, farro, and sauce up to a week in advance if desired.


Storage: Store leftovers in an airtight container in the fridge for up to one week.