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 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 640kcal
Author Stephanie McKercher, RDN
Equipment
12-inch fry pan with lid
Ingredients
Baked Tofu:
1blockextra firm tofu, drained, pressed, and sliced into 2-inch pieces (see note)
1tablespoongrapeseed oil
2 teaspoonsrice vinegar
2teaspoonssoy sauce
1teaspoonmaple syrup
½ teaspoon garlic powder
¼teaspoonblack pepper
Farro:
1cupdry pearled farro(see note)
Sauce:
¼cupgrapeseed oil
2tablespoonscider vinegar
1teaspooncumin
1teaspoonturmeric
2teaspoonsmaple syrup
1teaspoonsoy sauce or tamari/liquid aminos
½teaspoongarlic powder
Vegetables:
2tablespoonsgrapeseed oil or as needed to coat pan
½cupdiced onion(¼ large)
1-inchpiece ginger,grated
3cupschopped sweet potatoes(about 2 medium chopped into 1-inch pieces)
1poundkale,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.
Notes
Tofu Note: Pressing tofu removes the liquid it's packaged with and improves the final texture. Read my tutorial, How to Press Tofu, if you haven't done this before.Farro Note: Pearled farro cooks faster than whole farro. You can use any type of farro for this recipe, just note that the cooking time will vary. Reference the cooking instructions on your package of farro for more information. 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 five days in advance if desired.Storage: Store leftovers in an airtight container in the fridge for up to five days.