Description
Love the flavors of Thanksgiving, but don’t love all the work that goes into making such a big meal? If so, my hearty Vegetarian Thanksgiving Bowls are for you. They include potatoes, veggies, marinated tofu and tart cranberries. This recipe was inspired by Thanksgiving but is also great as a cozy dinner to enjoy all winter long.
Ingredients
Scale
Tofu + Marinade
- 1 (16 oz) package super firm tofu, patted dry
- 1/3 cup low sodium tamari
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon granulated garlic
- 1 tablespoon cornstarch (optional)
- BBQ sauce or gravy for serving
Vegetables
- 6-8 cups mixture of diced broccoli and brussels sprouts
- 2 medium sized shallots, sliced in half and then into thirds
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cranberries
- 2 tablespoons dried cranberries
- 1/3 cup chopped walnuts
Mashed Potatoes
- 1 large sweet potato, peeled and diced
- 2-3 large russet potatoes, peeled and diced
- 1/2 cup milk, regular or plant based
- 4 tablespoons butter
- Salt and black pepper, to taste
Instructions
- Add all the tofu marinade ingredients to a bowl, or ziplock bag and mix until fully combined. Slice the tofu into 4 equal sized pieces and place into the marinade. Make sure that most of the tofu is as covered as can be and let sit for at least 1 hour, overnight is ok too.
- Pre-heat oven to 450 degrees F. Once tofu is finished marinating, add the chopped broccoli, brussels sprouts and red onion to the the baking sheet. Toss veggies with the olive oil, salt, pepper and granulated garlic, until coated. Arrange the vegetables in a single layer, while also keeping some of the tray empty for the tofu.
- Remove the tofu from the marinade and shake off any excess. You can either place the tofu right on the baking sheet, or you can place the tofu on a plate and lightly sprinkle each slice of tofu with some cornstarch, so that all sides have a light coating. This will allow for the tofu to get a crispy layer on the outside. Spray the cooking tray, where you are going to put the tofu down and then add the tofu slices to one side of the baking sheet. Spray the top of the tofu with cooking spray and then place everything in the oven.
- Roast vegetables and tofu for about 20 minutes, remove sheet pan from the oven and flip each slice of tofu over. You can spoon a little extra marinade over tofu for extra flavor, if you wish. To the side with the vegetables, add on the fresh and dried cranberries and chopped walnuts. Toss everything together and place back in the oven for about 15 minutes, until tofu is browned and crispy and vegetables are fork tender and caramelized.
- The potatoes can be prepared while the tofu and veggies are roasting. Peel and dice the russet potatos and sweet potato, into bite sized pieces. Add to a large pot of cold water, along with a big pinch of salt. Place over medium-high heat and cook potatoes until fork tender, about 2o minutes once water has come to a simmer.
- Drain potatoes but don’t add them back to the pot quite yet. Place the pot over medium heat and add in the milk and butter. Once butter is melted, add back in the potatoes and give them a good mash. Mix everything together and season with salt and pepper, to taste.
- I like to assemble my bowls by slicing each piece of tofu into thin strips. To a dinner bowl, add a big scoop of mashed potatoes and roasted vegetables with cranberries. Add the sliced tofu into the bowl and top with bbq sauce or gravy, if desired. Feel free to add any other toppings you desire and enjoy.
- Prep Time: 60 mins
- Cook Time: 55 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: American
