Harvest Bowls with Curry Baked Tofu & Butternut Squash
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)

Harvest Bowls with Curry Baked Tofu & Butternut Squash

NUTRITION · PER SERVING75M COOK
CAL 33%·PRO 49%
CARBS 88G53% OF CAL
9G FIBER60G OTHER19G TOTAL SUGAR
FAT 25G35% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty vegan bowls of curried baked tofu and roasted butternut squash served over rice with massaged kale and a maple-tahini dressing. Cozy fall flavors in every bite.

mainamericanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, (minced)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1 (14 ounce/396 gram) package super-firm tofu (drained, pressed, and cut into 1/2 inch cubes)
  • 3 cups diced butternut squash ((1/2 inch))
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, (or to taste)
  • 1 small bunch lacinato kale, (stems removed and leaves torn into bite-sized pieces)
  • 1 teaspoon olive oil
  • Pinch salt
  • 1/3 cup tahini
  • 1 teaspoon sriracha sauce, (or to taste)
  • 1 teaspoon salt, (or to taste)
  • Water, (as needed (usually 3-4 tablespoons))
  • 4 cups cooked rice
  • 1/4 cup pepitas ((optionally toasted - Note 1))
  • 1/4 cup dried cranberries ((optionally soaked - Note 2))
  • Salt and pepper, (to taste)
PREP
15M
SODIUM
2443MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.