Method

INGREDIENTS
Baked tofu:
- 4 oz. firm tofu, drained and cut into 1-inch cubes
- 2 teaspoons Yondu
- 1 teaspoons olive oil
Quinoa:
- 1 cup quinoa, uncooked
- 2 cup water
- 2 teaspoons Yondu
Dressing:
- 2 tablespoons tahini
- 2 tablespoons water
- 1 teaspoons Yondu
- 1 teaspoons agave (optional)
Fresh Vegetables for the bowl:
- 1 avocado
- 8 cherry tomatoes
- 1 cucumber
- 1 small lettuce
- 1/2 red onion
METHOD
1. Preheat oven to 400°F. Toss tofu cubes, Yondu and olive oil in a baking sheet lined with parchment paper. Bake for 25 minutes, tossing halfway. Reserve.
2. Cook quinoa, water and Yondu in a covered pot over medium heat for 15 mins. Once cooked, fluff with a fork and let rest in the pot.
3. Mix dressing ingredients together in a bowl. Add agave for a hint of sweetness, if desired.
4. Arrange cooked quinoa, tofu, and fresh vegetables in a serving bowl and drizzle dressing to finish.