There’s nothing cozier than a bowl full of roasted fall veggies — especially when it’s drizzled with sweet maple balsamic glaze and packed with over 40 grams of plant-based protein. This Maple Balsamic Tofu + Roasted Veggie Vegan Fall Harvest Bowl brings together all the best fall flavors — caramelized butternut squash, crispy Brussels sprouts, earthy beets, and golden tofu — balanced with the tart pop of pomegranate and a sprinkle of pumpkin seeds for crunch.
It’s hearty, vibrant, and so satisfying that even non-vegans will love it. Whether you’re meal-prepping for the week or just craving something warm and nourishing, this bowl checks every box: high-protein, high-flavor, and full of cozy fall goodness.
There’s something about fall that makes me want to roast everything in sight — Brussels sprouts, squash, beets, tofu… if it fits on a sheet pan, it’s going in the oven. This Maple Balsamic Tofu & Roasted Veggie Fall Harvest Bowl is exactly the kind of cozy, nourishing dinner that feels like a hug after a long day.
It’s hearty but wholesome, rich but balanced — the perfect mix of sweet maple glaze, tangy balsamic reduction, and caramelized roasted veggies. The tofu gets perfectly crisp on the outside while staying tender inside, and everything is tossed together in a glossy, sticky glaze that tastes like autumn in a bowl.
Jump to:
- What’s in a Vegan Fall Harvest Bowl
- How This Vegan Fall Harvest Bowl Comes Together
- Ingredients For The Ultimate Vegan Fall Harvest Bowl
- Instructions
- Storage & Reheating
- Substitutions
- More Variations of Vegan Bowls
- Equipment Used in This Vegan Fall Harvest Bowl
- Final Thoughts
- Related
- More Cozy Vegan Fall Recipes
- Recipe
What’s in a Vegan Fall Harvest Bowl
Lots of Roasted Fall Vegetables
This bowl is built on layers of color, texture, and flavor — all from simple, seasonal ingredients. I used butternut squash, sweet potatoes, Brussels sprouts, and beets, roasted until caramelized and slightly crisp on the edges. The variety gives every bite a mix of sweetness, earthiness, and crunch.
Plant-Based Protein (Of Course!)
For protein, I use super firm tofu because frankly I don't always feel like taking the extra time to press tofu. It’s tossed in a touch of oil, salt, pepper, and cornstarch, which helps it turn perfectly golden and crisp in the oven. All you have to do is open the tofu, drain any extra water, and it’s ready to go straight from the package.
Flavor, Baby!
Then comes the magic: the maple balsamic glaze. It’s a simple mix of balsamic vinegar and pure maple syrup simmered down until thick and syrupy. It clings beautifully to the tofu and veggies, coating everything in a sweet-savory shine that makes this bowl feel restaurant-worthy.
Finishing Touches for Extra Texture
To finish, I add pomegranate arils and roasted pumpkin seeds for color, crunch, and a little pop of brightness (and of course they both give a nod to the fall season perfectly). A sprinkle of fresh green onion and parsley ties it all together.
How This Vegan Fall Harvest Bowl Comes Together
Step 1 - Roast the Tofu and Veggies
Everything roasts on two sheet pans — one for the veggies, one for the tofu — which keeps things crisp and easy to manage. The veggies take a bit longer than the tofu, so I like to pop the tofu out first once it’s golden, then let the veggies keep going until they’re perfectly caramelized.
Step 2 - Make the Balsamic Glaze
While the oven does the heavy lifting, the glaze simmers on the stove — just balsamic and maple syrup reduced to a glossy, tangy-sweet drizzle. Once everything’s roasted, it all gets tossed together in a big bowl and coated in that warm, sticky glaze.
Step 3 - Toss Together and Enjoy!
You can serve it immediately or portion it out for meal prep — it reheats beautifully and actually gets better as the flavors meld. I also personally love it cold straight out of the fridge.
Why You’ll Love It
- High-protein vegan dinner: Each serving packs over 40 grams of plant-based protein thanks to the tofu. It's perfect for a high protein vegan meal prep.
- Simple ingredients, big flavor: No fancy ingredients, just the right balance of savory, sweet, and tangy with tons of different textures to make it ultra satisfying.
- Perfect for fall: Roasted fall vegetables, maple glaze, and warm flavors that taste like sweater weather. The colors also pop beautifully for a festive meal.
- Meal prep friendly: Keeps well for days and tastes even better the next day.
Ingredients For The Ultimate Vegan Fall Harvest Bowl
You'll need these simple ingredients for such an easy vegan fall recipe:
- super-firm tofu (it removes the step of having to press it!)
- butternut squash
- brussels sprouts
- sweet potato
- beets
- pumpkin seeds
- pomegranate arils
- green onion
- parsley
- balsamic vinegar
- maple syrup
- avocado oil
- cornstarch
- salt + pepper
See recipe card for quantities.
Instructions
These vegan fall harvest bowls are actually so much easier to make than you'd think.
Storage & Reheating
Store leftovers from your roasted veggie meal prep in the fridge for up to four days in airtight containers. To reheat, warm everything in the oven or air fryer until hot and slightly crisp again or if you're lazy like me you can just heat it in the microwave or you can even eat it cold straight from your meal prep container.
Substitutions
You can really replace the roasted veggies with any that you like to make a healthy vegan dinner!
One of my favorite things about this Maple Balsamic Tofu Harvest Bowl is how easy it is to customize. If you’re missing an ingredient (or just want to switch things up), here are a few simple swaps that still keep it delicious and high in protein.
- Tofu: If you’re not a tofu fan, try tempeh, seitan, or crispy chickpeas for a different texture and just as much plant-based protein.
- Maple syrup: Date syrup or agave nectar work well if you don’t have pure maple syrup on hand — just keep the same ratio for that perfect sweet-savory balance.
- Roasted veggies: Swap in whatever you love or have on hand — carrots, parsnips, cauliflower, kabocha squash, or delicata squash are all amazing in this bowl.
- Pomegranate arils: When they’re out of season, dried cranberries or chopped apples give the same burst of sweetness.
- Pumpkin seeds: Any crunchy topping works — try walnuts, pecans, or roasted chickpeas for extra protein and texture.
- Grains or greens: Serve it over quinoa, brown rice, or farro for extra carbs, or keep it lighter with a bed of baby kale or arugula.
This recipe is endlessly adaptable, making it perfect for fall vegan meal prep or an easy weeknight dinner that fits whatever you’ve got in your kitchen.
More Variations of Vegan Bowls
I'm a big fan of a good high protein vegan bowl in general. Bowls are the perfect way to get the ratio of veggies, protein, carbs, and fats just right for your goals without sacrificing flavor.
- Mediterranean: I love roasting veggies like butternut squash, onion, and Brussels sprouts and mixing with quinoa, tofu, and a tahini sauce - check out my mediterranean vegan buddha bowls
- Italian: Check out my pesto tofu and roasted veggie bowl for an Italian-type vegan buddha bowl. It uses a homemade pesto dressing, tofu, potatoes, zucchini, chickpea pasta, etc.
- Asian: You can never go wrong with fried rice right? My vegan fried rice recipe uses tofu, rice, sesame, seasoned rice vinegar, soy sauce, peas, and carrots for a super satisfying dinner or meal prep. I like to add on extra baked tofu when I want to increase the protein even more.
- Mexican: I love making cilantro lime rice, seitan taco meat or Mexican tofu, homemade refried beans, and sautéed fajita veggies for a delicious vegan meal.
- Indian: The flavor of curry in a warm sauce with sautéed vegetables, rice, and chickpeas is so comforting - check out my chickpea curry without coconut milk.
Equipment Used in This Vegan Fall Harvest Bowl
I stand by my large sheet pans I use in this recipe. They're heavy duty and don't bend in the oven or while you're carrying them and I use them almost daily for easy meals. They're also super affordable for the quality. I love a good and easy sheet pan tofu recipe!
I finally switched to the pre-cut parchment paper instead of ripping that big roll I used to buy at the store and let me tell you - it has made cooking just that much easier and less irritating. HA. It's one of those things where it really doesn't cost any more to use the pre-cut version versus the roll, but it makes my OCD brain is SO happy when I use them.
Also not really part of the equipment to make this dish, but I'm obsessed with my new plates and bowls I got from Amazon as well. The pasta plate is pictured here and these dishes make all of my meals feel so much more luxurious so I just have to share.
Final Thoughts
This Maple Balsamic Tofu & Roasted Veggie Fall Harvest Bowl is one of those recipes that is simple but feels special. It’s cozy and colorful, the kind of dinner that makes your house smell amazing and leaves you feeling full and grounded. It's quintessential healthy vegan comfort food.
Whether you’re meal-prepping for the week or setting the table for a cozy fall night, this bowl is pure comfort — plant-based, high-protein, and full of everything you love about autumn. I hope you try this easy vegan fall recipe - make sure to let me know how it turned out!
Related
Looking for other recipes like this? Try these:
More Cozy Vegan Fall Recipes
- Vegan Brownies
- Almond Flour Pancakes
- Vegan Cinnamon Rolls
- Apple Pumpkin Baked Oatmeal
- Vegan Pumpkin Bread
Recipe
Fall Roasted Veggies with Baked Tofu + Maple Balsamic Glaze
Equipment
- small saucepan
- Large Mixing Bowl
Ingredients
For The Veggies
- 2 cups butternut squash (about ½ medium), cubed
- 1 medium sweet potato, cubed (~2 cups)
- 2 cups Brussels sprouts, halved or quartered if big
- 1 small beet, peeled and cubed small (they take the longest to cook so you want them the smallest of the veggies)
- 1½ tablespoon avocado oil
- ½ teaspoon iodized salt (or salt of choice to taste)
- black pepper to taste
For The Tofu
- 2 16-oz blocks super firm tofu, drained and cubed (about ½ inch thick)
- 2 tablespoon avocado oil
- 1 teaspoon iodized salt (or salt of choice to taste)
- black pepper to taste
- 4 tablespoon cornstarch
For The Maple Balsamic Glaze
- ½ cup balsamic vinegar
- 1½ tablespoon pure maple syrup
- pinch of salt
For The Bowls
- ¼ cup roasted pumpkin seeds
- ½ cup pomegranate arils
- 1 green onion, finely diced
- chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F and line 2 large sheet pans with parchment paper.
- Prep veggies: On one pan, toss squash, Brussels, sweet potato, and beets with avocado oil, salt, and pepper. Spread in a single layer (don’t overcrowd).
- Prep tofu: Cube tofu and toss gently in a large mixing bowl with avocado oil, salt, pepper, and cornstarch. Spread evenly on a separate pan.
- Roast: Place both pans in the oven. Roast for 30 minutes, flipping halfway. Take out the tofu at 30 minutes, but the veggies will likely need about 15-30 more minutes in the oven depending on their size (45-60 min total). Veggies should be tender and caramelized; tofu golden and crisp on the edges. Salt the tofu and veggies again as needed to taste.
- Make glaze: While roasting, simmer balsamic vinegar and maple syrup in a small saucepan over medium low heat for 8–10 minutes until reduced by half and syrupy, stirring often. Stir in a pinch of salt. Let it cool - it'll continue to thicken as it cools.
- Serve: Combine tofu, roasted veggies, pomegranate arils, pumpkin seeds, and maple glaze in a large bowl and toss gently to coat everything in the maple glaze. Divide into 4 bowls or meal prep containers. Garnish with green onion and parsley. Enjoy!
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