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(Published: Jan 9, 2017)

Directions:

For the tofu:

1. Remove the tofu from its packaging, drain, and pat dry. Line a plate with paper towel, then set tofu on top. Set a small plate, or something else that’s reasonably heavy on top of the tofu to help drain the excess water. Press for 15-30 minutes. Remove the weight, and slice the tofu into cubes.
2. Combine sesame oil, soy sauce, rice vinegar, and water to create a marinade. Toss the marinade and tofu into a shallow container and allow to soak for at least 30 minutes. When ready to bake, heat oven to 400F. Arrange tofu on a baking sheet in a single layer, and bake for 15 minutes, tossing every 10 minutes. The longer you bake, the chewier your tofu will be.

For vegetables:

1. In a medium sized baking dish, combine 1 cup of chopped carrots with a splash of balsamic vinegar, a drizzle of olive oil, salt and pepper. Add a head of garlic, then roast everything for 30 minutes at 400F.
Steam broccoli for 5 minutes, then put aside.

For the quinoa:

Add 1 cup of quinoa to 2 cups of water. Bring to a boil, then cover and cook for 15 minutes. When the quinoa is ready, place 2 handfuls of spinach and baby kale into the pot, covering so that the greens steam for about 5 minutes.

For tahini dressing:

In a small bowl, combine tahini, water, garlic, lemon juice, and maple syrup until well mixed.

To assemble bowl:

In two bowls, add the quinoa and green, broccoli, carrots, scoop out a few cloves of roasted garlic, and add the roasted tofu. Drizzle each bowl with the tahini dressing, and sprinkle with hemp seeds.