NUTRITION

SERVINGS

INGREDIENTS

4 oz Firm Tofu

0.75 cup Shelled Edamame

0.25 cup Cooked Quinoa

0.5 tbsp Tahini

1 cup Broccoli florets

1 cup Cauliflower florets

1 tbsp Lemon juice

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Drain the tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the tofu cubes, broccoli florets, and cauliflower florets with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the tofu and vegetables in a single layer on the prepared baking sheet.

• 5

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu edges are crisp and golden.

• 6

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and water in a small bowl until smooth and pourable.

• 7

  Thaw the edamame by steaming briefly or rinsing under hot water, then drain well.

• 8

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted tofu, broccoli, cauliflower, and edamame.

• 9

  Drizzle the creamy tahini dressing over the top and serve immediately.