Roasted Veggie Tofu Bowl

Ingredients

• Quinoa (0.25 cup, cooked)
• Broccoli (0.25 cup chopped)
• Cauliflower (0.25 cup chopped (1/2" pieces))
• Onions (0.25 slice, thin)
• Olive Oil (1 tablespoon)
• Salt (1 dash)
• Black Pepper (1 dash)
• Tofu (0.5 block)
• Avocados (0.5 NLEA Serving)
• Sesame Butter (Tahini) (1 tbsp)
• Parsley (1 tbsp)
• Lime Juice (0.5 lime yields)

Instructions

1. Bring one cup of water to a boil and add quinoa. Cover, reduce heat and let simmer for 12 minutes.
2. Preheat oven to 350 degrees fahrenheit and place the broccoli, cauliflower, and onion on one half of a baking sheet and drizzle with olive oil. On the other half of baking sheet place the cubed tofu drizzled in olive oil. Let bake for 20 minutes.
3. While the vegetables and tofu cook, prepare the dressing. Place the tahini butter, lime juice, parsley, salt, and pepper in a food processor and blend until smooth. Add water if needed.
4. Once vegetables and tofu are cooked, place all ingredients in a bowl, place sliced avocado on top, drizzle the dressing and enjoy.