Fall Harvest and Tofu: A Healthy Pairing
As the leaves change and the air turns crisp, October brings with it an abundance of fresh, local autumn produce. From vibrant squashes to crisp apples and hearty root vegetables, the fall harvest offers a treasure trove of flavors and nutrients. And what better way to celebrate these seasonal gems than by pairing them with the versatile and healthy superstar: tofu!
Tofu, with its ability to absorb flavors and provide a fantastic plant-based protein boost, is the perfect partner for autumn's bounty. It allows the natural tastes of the season to shine, while adding substance and health benefits to your meals.
This month, we're excited to share a delightful recipe that harmonizes the best of the fall harvest with the goodness of tofu. It’s a dish designed for those who appreciate the freshness of local ingredients and the wholesome simplicity of seasonal eating.
Roasted Harvest Vegetable & Tofu Bowl with Maple-Tahini Dressing
This vibrant bowl is packed with autumnal flavors and textures. Roasting brings out the natural sweetness of the vegetables, while the savory baked tofu adds a satisfying chew. The creamy maple-tahini dressing ties everything together with a perfect balance of sweet and nutty notes.
Ingredients:
For the Roasted Vegetables & Tofu:
½ package of Nature’s Soy extra-firm tofu, cut into 1-inch cubes
1 small (about 400g) butternut squash (or sweet potato), peeled, deseeded, and cut into 1-inch cubes
1 cup Brussels sprouts, halved
1 medium apple (e.g., Honeycrisp, Gala), cored and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and black pepper, to taste
For the Maple-Tahini Dressing:
1/4 cup tahini
2 tablespoons maple syrup (adjust to desired sweetness)
1 tablespoon lemon juice
2-4 tablespoons warm water (to reach desired consistency)
1/2 teaspoon garlic powder
A pinch of salt
Optional for Serving:
Cooked Quinoa or Brown Rice (for a more substantial meal).
Toasted Pumpkin Seeds or Chopped Pecans (for crunch).
Fresh Parsley or Sage, chopped (for garnish).
Instructions:
Prepare Tofu and Vegetables:
Press the tofu beforehand to ensure it gets nice and crispy. Wrap the block in paper towels and place a heavy object on top for at least 30 minutes. Once pressed, cut into cubes.
Preheat your oven to 400°F (200 °C).
In a large bowl, combine the cubed tofu, butternut squash, Brussels sprouts, apple, and red onion.
Drizzle with olive oil, sprinkle with dried thyme, salt, and black pepper. Toss gently to coat all ingredients evenly.
Spread the mixture in a single layer on a large baking sheet (or two if needed, to avoid overcrowding).
Roast to Perfection:
Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the tofu is golden brown and firm.
Make the Dressing:
While the vegetables and tofu are roasting, whisk together all the maple-tahini dressing ingredients in a small bowl. Start with 2 tablespoons of warm water and add more gradually until the dressing is smooth and pourable.
Assemble and Serve:
Divide the roasted harvest vegetable and tofu mixture among serving bowls.
If using, add a base of cooked quinoa or brown rice.
Drizzle generously with the maple-tahini dressing.
Garnish with toasted pumpkin seeds or pecans and fresh herbs, if desired.
This Roasted Harvest Vegetable & Tofu Bowl is a fantastic way to enjoy the incredible flavors of the season while keeping your meals wholesome and satisfying. It’s perfect for a cozy weeknight dinner or a healthy meal prep option. Embrace the bounty of fall and let tofu elevate your seasonal dishes!
