Sheet Pan Tofu Harvest Bowl with Pumpkin Sage Dressing

Make the most out of your leftover Thanksgiving veggies with this Tofu Harvest Bowl with Pumpkin Sage Dressing.

It's no secret that the holidays are looking a little different this year, especially when it comes to family gatherings. Despite the change in setting or location, there is still one thing we can gather around - food. Nothing brings families together like celebrating around a warm, filling dish, and this Tofu Harvest Bowl is one to add to the holiday arsenal. Filled with fiber-rich veggies and topped with a savory pumpkin sage sauce, it's the perfect way to utilize those leftover Thanksgiving veggies while also bringing the family together, no matter how far away.

Check out more plant-based sheet pan meals like this Sheet Pan Cauliflower Gnocchi or this Sheet Pan Roasted Everything Chickpeas


Tofu Harvest Bowl with Pumpkin Sage Dressing

Author: Mica Siva

Serves: 4


  • 2 large sweet potatoes, cubed

  • 1lb brussels sprouts, halved

  • 1 red onion, sliced

  • 1, 400g block tofu, cubed

  • 1 orange, sliced into half-moons

  • ¼ cup cranberries, fresh or frozen

  • 2 tbsp olive oil

  • 3 sprigs of thyme

  • 1 tsp garlic powder

  • 1 tsp ginger, chopped

  • ½ tsp paprika

  • Sea salt and pepper, to taste

Pumpkin Sage Dressing

  • ¼ cup sage leaves, packed

  • 2 tbsp pumpkin seeds, unsalted

  • ¼ cup apple cider

  • 1 tbsp apple cider vinegar

  • 2 tbsp olive oil

  • Sea salt and pepper, to taste


  1. Preheat the oven to 425F/220C. Line a baking tray with foil.

  2. Transfer sweet potatoes, sprouts, onion, tofu, orange slices, and cranberries to the tray.

  3. Drizzle with olive oil, thyme, garlic powder, ginger, paprika, salt, and pepper. Bake for 20-25 minutes, or until the tofu is golden and potatoes are tender.

  4. Meanwhile, make the dressing. Combine all ingredients in a blender, and puree until smooth.

  5. Drizzle the sage dressing over the roasted vegetables.

  6. Enjoy!

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