Oven-Baked Tofu and Sweet Potato Quinoa Bowl

Ingredients

• 1 block of extra-firm tofu
• 2 sweet potatoes, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups fresh spinach
• 1 bell pepper, diced
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Optional toppings: avocado slices, sesame seeds, chopped green onions

Directions

1. Prepare the Tofu: Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into cubes.
2. In a bowl, toss the tofu cubes with 1 tablespoon of olive oil, minced garlic, paprika, cumin, salt, and pepper until evenly coated.
3. Arrange the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. Cook the Sweet Potatoes: While the tofu is baking, place the diced sweet potatoes on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
6. Prepare the Quinoa: In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
7. Sauté the Veggies: In a skillet, heat the remaining tablespoon of olive oil over medium heat (may sub olive oil for water sauté). Add the sliced red onion, diced bell pepper, and julienned carrot. Add a pinch of salt. Cook for 5-7 minutes, or until the veggies are tender-crisp.
8. Assemble the Quinoa Bowl: Divide the cooked quinoa among serving bowls. Top with oven-baked tofu, roasted sweet potatoes, sautéed veggies, and fresh spinach.
9. Garnish with avocado slices, sesame seeds, and chopped green onions if desired. Enjoy!

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