Golden Glow Bowl with Curried Tofu + Veggies

INGREDIENTS

• for the tofu

  • 1 package of extra-firm or high-protein tofu, drained, patted dry, and cut into cubes

  • 1.5 tablespoons olive oil

  • 1 tablespoon soy sauce

  • 1 tablespoon coconut aminos or 1 teaspoon maple syrup

  • 1/2 tablespoon curry powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder (optional)

  • 1/2 teaspoon smoked paprika

  • heaping 1/2 teaspoon fine grain sea salt

  • Black pepper to taste

  • 1 tablespoon arrowroot powder

  for the vegetables

  • 1 head of cauliflower, cut into florets

  • 3-4 large carrots, cut into chunks

  • 1/2 of purple cabbage, sliced

  • Olive oil

  • Curry powder

  • Garlic powder

  • Onion powder (optional)

  • Fine grain sea salt

  • Black pepper

  for the quinoa

  • 1 cup of quinoa (I did a mix of white and red quinoa), rinsed

  • 1.5 cups of water

  • 1 tablespoon olive oil

  • 1/2 teaspoon fine grain sea salt

  for the tahini

  • 1/2 cup tahini

  • Juice of a lemon

  • 5 tablespoons cold water

  • 1/2 teaspoon fine grain sea salt

  • Chopped parsley

METHOD

1. Preheat the oven to 425 degrees and line 3 baking sheets with parchment paper.

2. Prepare your vegetables: Cut your cauliflower into florets, cut 3-4 carrots, and slice 1/2 purple cabbage. Transfer to a mixing bowl. Drizzle with olive oiland season with curry powder, garlic powder, onion powder, sea salt, and black pepper. Toss well. Evenly spread on two baking sheets and roast in the oven for 30-40 minutes or until soft and golden. I like to broil for a couple of minutes at the end.

3. Prepare the tofu: In the same mixing bowls you used for the veggies, combine olive oil, curry powder, turmeric, garlic powder, paprika, sea salt, and pepper. Mix well. Cut tofu into cubes. Gently toss the tofu in the marinade. Then, sprinkle on arrowroot. Gently toss again until tofu is well coated and arrowroot has dissolved (I like to use my hands to toss). Arrange tofu on a sheet pan and bake for 30-40 minutes or until golden.

4. Cook the quinoa: Rinse 1 cup of quinoa in a fine mesh sieve. Transfer to a pot (see notes). Place pot on stove and add 1.5 cups of water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring quinoa to a boil, cover with a lid, and reduce heat to low. Simmer for 12 minutes. After 12 minutes, check to see if the grain is mostly cooked. If the quinoa is cooked, but water remains, remove the lid and cook until water has evaporated (a couple of minutes). For rice and quinoa that is cooked and doesn’t have water remaining, turn off the heat and allow the rice/quinoa to sit covered for another 5 minutes. Fluff with a fork.

5. Prepare the tahini: In a bowl, combine 1/2 cup of tahini, juice of a lemon, and 1/2 teaspoon sea salt. Whisk well. The mixture will become very thick - this is normal. Slowly add in 5 tablespoons of water (do not add all at once; the amount of water you will use depends on how thick/runny your brand of tahini is). Once the mixture is smooth and creamy, add the chopped parsley. Mix until parsley is incorporated. Taste and adjust for seasoning - does it need more lemon? more salt?

6. Assemble the bowl: In a bowl, combine the tofu with the roasted veggies and quinoa. I like to add arugula as my base. Drizzle with tahini and enjoy!