Crispy Tofu Buddha Bowl with Tahini Dressing

Ingredients

• 280g extra-firm tofu (pressed)
• 200g quinoa
• 2 cups mixed vegetables (broccoli, carrot, bell pepper)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tsp paprika
• salt and pepper to taste
• 2 tbsp sesame seeds

Method

1. Press tofu between paper towels for 10 minutes, cut into cubes, and toss with paprika, salt, and pepper.
2. Cook quinoa according to package directions.
3. Roast mixed vegetables in a 400°F oven for 18 minutes with 1 tbsp olive oil until caramelized.
4. Pan-fry tofu cubes in 2 tbsp olive oil over medium-high heat for 12 minutes until golden on all sides.
5. Whisk tahini, lemon juice, minced garlic, and 3 tbsp water to create dressing.
6. Assemble bowl with quinoa, roasted vegetables, and crispy tofu; drizzle with tahini dressing and sprinkle sesame seeds.