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Roasted Vegetable and Tofu Buddha Bowl with Tahini Dressing
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • saucepan
  • mixing bowl
  • whisk

Ingredients
  

  • 1 cup quinoa
  • 14 oz extra-firm tofu
  • 2 cups broccoli florets
  • 2 carrots, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 sweet potato, cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 3 tbsp water
  • 1 tsp maple syrup
  • 2 cups fresh spinach
  • 1 avocado, sliced
  • 1 tbsp sesame seeds

Instructions
 

  • Rinse the quinoa and cook it in a saucepan with 2 cups of water until tender, about 15 minutes. Fluff with a fork and set aside.
  • Press the tofu between paper towels or a clean kitchen towel to remove excess moisture, then cut it into 1-inch cubes. Place the tofu and all the chopped vegetables on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  • Roast at 425°F for 25 minutes, flipping the tofu and vegetables halfway through so they brown on both sides.
  • While the sheet pan cooks, whisk together the tahini, lemon juice, minced garlic, water, and maple syrup in a small bowl until smooth. Add an extra splash of water if the dressing feels too thick.
  • Divide the cooked quinoa and fresh spinach among four bowls. Top each with roasted tofu and vegetables, then add avocado slices. Drizzle with tahini dressing and finish with sesame seeds.

Notes

Pressing the tofu well before cubing helps it develop a firmer texture during roasting. If you want to prep ahead, cook the quinoa and chop the vegetables the night before, then roast everything just before serving so the vegetables stay crisp rather than soggy.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking sheet, saucepan, mixing bowl, whisk