Vegetarian Thanksgiving Bowls

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.

A traditional Thanksgiving meal is always comforting and usually just what I happen to crave once the cold weather hits. There’s something so cozy about a big bowl of mashed potatoes, veggies, and your favorite protein. My Vegetarian Thanksgiving Bowls offer all that comfort, without the stress of preparing an entire holiday feast. There are a few components to this dish, but all are easy to prepare and so delicious when enjoyed together.

Why You’ll Love These Thanksgiving Dinner-Inspired Bowls

• They’re great for Thanksgiving – As the name suggests, these Thanksgiving Bowls are packed with a variety of classic holiday flavors, including mashed potatoes, roasted vegetables, and seasoned tofu. If you want a taste of Thanksgiving without having to be in the kitchen all day, this recipe is for you.
• They’re customizable – I do list specific ingredients in the recipe. Still, you can easily swap out the vegetables, add gravy to the tofu instead of BBQ sauce, or use regular potatoes in the mashed potato recipe, and leave out the sweet potatoes.  
• Easy to make – Now, this isn’t a 30-minute meal by any means, but I would still call it an easy meal when compared to cooking an entire Thanksgiving feast. You can even do some prep (like chopping the vegetables) a few days in advance to save some time.

Why Your Body Will Love

Muscular Health – Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.  

Heart Health –  Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk, and can also lower cholesterol.

Immune Health – Broccoli is rich in antioxidants, which help reduce unwanted inflammation within the body. Inflammation is a common cause of diseases and sicknesses.  One cup of broccoli has about as much vitamin C as an orange.

Vegetarian Thanksgiving Bowl Recipe Ingredients

• Tofu – I like to use super- or extra-firm tofu for this recipe. If using extra-firm tofu, be sure to press as much liquid out of it as possible. Tempeh or chickpeas can be substituted for the tofu, if needed. I also like to marinate the tofu in an easy smoky marinade for at least 60 minutes before cooking for the best flavor.
• Vegetables – Feel free to add any vegetables you like to these Thanksgiving bowls.  I used broccoli and brussels sprouts because they’re two of my favorites, and they have a similar roasting time. Other vegetable options include green beans, beets, carrots, mushrooms, squash, or even kale. Preparation may differ depending on which vegetables you choose.
• Potatoes – I like to mix regular potatoes and sweet potatoes for the mashed potatoes in these bowls. Sweet potatoes are always a favorite on Thanksgiving and add extra nutrients to the mashed potatoes. The potatoes get flavored with milk, butter, salt, and pepper.

How To Make 

1. Add all the tofu marinade ingredients to a bowl or ziplock bag and mix until thoroughly combined. Slice the tofu into four equal-sized pieces and place them into the marinade. Make sure that most of the tofu is as covered as possible and let it sit for at least 1 hour; overnight is also okay.
2. Once tofu is finished marinating, add the chopped broccoli, brussels sprouts, and red onion to the baking sheet. Toss the veggies with olive oil, salt, pepper, and granulated garlic until coated. Arrange the vegetables in a single layer, leaving some space on the tray for the tofu.
3. Remove the tofu from the marinade and shake off any excess. You can either place the tofu directly on the baking sheet or put it on a plate and lightly sprinkle each slice with cornstarch, ensuring all sides have a light coating. This allows the tofu to get a crispy layer on the outside. Spray the cooking tray where you will place the tofu, and then add the tofu slices to one side of the baking sheet. Spray the top of the tofu with cooking spray, then place everything in the oven.
4. Roast the vegetables and tofu for about 20 minutes. Remove the sheet pan from the oven and flip each slice of tofu over.  You can spoon a little extra marinade over tofu for additional flavor, if you wish.  To the side with the vegetables, add the 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.

5.  The potatoes can be prepared while the tofu and veggies are roasting.  Peel and dice the russet potatoes and sweet potato into bite-sized pieces. Add to a large pot of cold water, along with a big pinch of salt. Place the potatoes over medium-high heat and cook them until they are fork-tender, about 20 minutes, once the water has come to a simmer.

6.  Drain potatoes, but don’t add them back to the pot quite yet.  Place the pot over medium heat and add the milk and butter.  Once butter is melted, add the potatoes back in and give them a good mash. Mix everything and season with salt and pepper, to taste.

7.  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 wish and enjoy.

Recipe Frequently Asked Questions

• This recipe is gluten-free.
• Make this recipe vegan by using vegan butter and milk in the mashed potatoes.
• How many servings does this recipe make?  This recipe yields approximately four good-sized portions, but can likely be stretched into 5 or 6 smaller portions.
• Can different vegetables be used?  Yes, you are free to use whatever vegetables you like.
• How long do leftovers last?  If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
• What are ways to cut down on the time for this recipe? You can take a few steps to make this meal quicker to prepare, including marinating the tofu the night before, chopping the vegetables the night before, and preparing the mashed potatoes up to 3 days in advance, which can be reheated just before serving.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Vegetarian Thanksgiving Dinner Recipes?

Garlic Butter Tofu Bites

Creamy Vegan Mashed Potatoes

Green Bean Casserole

Orange Ginger Cranberry Sauce

Simple Roasted Brussels Sprouts

Vegetarian Thanksgiving Bowls

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• Author: She Likes Food
• Total Time: 1 hour 55 minutes
• Yield: 4 1x
• Diet: Vegetarian

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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.

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Ingredients

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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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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