Nourish Bowls with Maple Turmeric Tofu | Vegan

GFGluten FreeNFNut FreeVVegan

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, & roasted veggies get drizzled in a creamy dressing. Vegan & Gluten-Free.

These Nourish Bowls with Maple Turmeric Tofu are the perfect easy-to-make lunch or dinner that’s filling, wholesome, and jam-packed with sweet and savory flavor! They’re hearty and super satisfying, but bring absolutely no fuss in the kitchen (and we love this).

The marinated maple turmeric tofu gives these bowls a delicious balance of salty, sweet, and a little earthy thanks to the addition of anti-inflammatory turmeric. The crisp, golden tofu pairs perfectly with creamy, caramelized roasted sweet potatoes and smoky roasted cauliflower. Before I start drooling, let’s get into the recipe 😉

Two side-by-side nourish bowls topped with curry tahini dressing on stone background


Nourish bowls make the BEST cozy fall meals, and they’re completely customizable so you can keep the variations going and enjoy them as often as you like! I like to follow this simple formula for the most delicious nourish bowls: 

Grain + leafy greens + roasted veggies + plant-based protein + creamy dressing = DONE! 

Ingredients for nourish bowls with maple turmeric tofu in small bowls on stone background. Clockwise text labels read brown rice, maple syrup, extra firm tofu, turmeric, smoked paprika, garlic powder, cauliflower, oil, sweet potato, arugula, and soy sauce

The customization possibilities are almost endless here! This recipe uses rice and arugula for the base, but you could easily substitute your favorite leafy green and swap the rice for lentils, quinoa, or even barley or buckwheat. You can also customize the roasted vegetables to your liking—sub gold potatoes for sweet, broccoli for cauliflower, or change up the veggies entirely and use what you already have on hand 🙂 Of course, I love this dish with the maple turmeric tofu, but it would also be really good with smoky tempeh, crispy fried tofu, or even your favorite beans! 


side-by-side photos of marinating tofu and sweet potato and cauliflower on baking sheet before roasting

side-by-side photos of baked tofu and baked sweet potato and cauliflower on a baking tray

Whether you follow this recipe to the T or give it your own custom touch, I can promise you’ll be impressed! The creamy dressing on top will be the finishing touch that’ll make you lick your bowl clean 😉 I personally love topping them with my Curry Tahini Dressing, but they’d also be extremely drool-worthy with this Green Goddess Tahini Dressing or this Sesame Miso dressing.

  1. Whisk the maple turmeric marinade together, then fold in the tofu.  Marinate for at least half an hour or overnight in the fridge.
  2. Season the sweet potato and cauliflower, then transfer to a baking sheet.
  3. Remove the tofu from the marinade, then bake the tofu and veggies until tender. 
  4. Fill serving bowls with rice, arugula, and the roasted veggies and tofu. Drizzle with dressing and enjoy

Photos of two nourish bowls and a small bowl of dressing off to the side

Nourish Bowls like these are super make-ahead friendly, meal prep friendly, and great for on-the-go eating! The best part is, they can be enjoyed warm or cold, so you’ll always be ready when hunger strikes. Make your meals for the week ahead of time with no fuss or stress, as these can be stored in the fridge for up to 5 days!

Two side-by-side nourish bowls topped with curry tahini dressing on stone background

If you’re looking for more cozy nourish bowl recipes that are perfect for fall, you’ll also love these Saucy Peanut Tempeh Bowls with Steamed Vegetables, these Orange Tofu Nourish Bowls, and these Black Rice Bowls with Crispy Tofu!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Nourish Bowls with Maple Turmeric Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, & roasted veggies get drizzled in a creamy dressing. Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan



For the Tofu:

  • 1 14 ounce (400 g) block extra firm tofu, pressed and cubed
  • 1/2 cup (120 ml) soy sauce (or tamari, liquid aminos)
  • 2 tablespoons grade A maple syrup
  • 1/2 teaspoon ground turmeric
  • black pepper, to taste

For the Roasted Vegetables:

  • 2 medium sweet potatoes, diced
  • 2 teaspoons avocado oil
  • salt and black pepper, to taste
  • 1 small head cauliflower, cut into bite sized pieces
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

For Serving:



  1. Marinate: whisk the soy sauce, maple syrup, turmeric, and black pepper together in a bowl, then gently add the tofu to the bowl and mix with a spatula. Marinate for at least 30 minutes, stirring occasionally; you can also transfer the tofu and marinade to a bag and marinate overnight in the fridge.
  2. Prep: line two baking sheets with parchment paper or a silicone baking mat and set aside. Preheat the oven to 425F.
  3. Roasted Veggies: add the sweet potato to a large bowl along with the oil and salt and pepper to taste. Mix well, then transfer to half of the baking sheet. Place the chopped cauliflower in the same bowl, then add in the smoked paprika, garlic powder, and salt to taste. Mix well, then transfer to the other half of the baking sheet.
  4. Bake: remove the tofu from the marinade and spread evenly across the other baking sheet. Place both baking sheets on the middle and top racks of the oven for 40-45 minutes, switching their places halfway.
  5. Serve: Fill serving bowls with cooked rice and arugula, then top with the roasted veggies and tofu. Drizzle with curry tahini dressing, then serve warm. Leftovers will keep in the fridge for up to 5 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This was great, I was originally just looking for tofu rice bowl sauce inspiration but decided to follow the marinade and seasoning for the tofu and veggies too, glad I did! I used different veggies (carrot and broccoli) because that’s what I had on hand and it worked out.

  2. I made this for dinner tonight. The vegetables are delicious, the tahini dressing is perfect, and I’m glad I doubled the tofu for lunch tomorrow because it is delicious. I usually make your Crispy Tofu recipe but this will definitely be added to rotation. This was very easy to make and hard to stop eating. Yum!

  3. Loved this recipe, so cozy, delicious, and nourishing! It was so easy to put this together and the flavors all mixed really well.