Preparation

Quinoa:

1. Rinse the quinoa.
2. Cook according to package directions. Set aside.

Extra firm crispy tofu:

1. Preheat the oven to 450°F (230°C).
   In a bowl, mix the tofu with the oil, spices, salt/pepper, and nutritional yeast.
2. Spread on a baking sheet (ideally lined with parchment paper) in a single layer.
3. Bake for 15 minutes, then stir/turn and continue baking for 5–10 minutes, if necessary, until crispy.
4. Air fryer option: Bake at 400°F (200°C) for 10–15 minutes, shaking halfway through cooking, until crispy.

Oven-roasted vegetables:

1. Cut the vegetables into similar-sized pieces for even cooking.
2. Mix with the oil and spices.
3. Spread out on a baking sheet (or two if necessary).
4. Roast at 450°F (230°C) until the vegetables are tender and golden brown (usually 20–35 minutes, depending on the size and type of vegetable) . Stir halfway through cooking.

Silken tofu sauce (creamy base):

1. Place all ingredients in a blender (or use an immersion blender).
2. Blend for 20–30 seconds, until smooth.
3. Adjust the texture: add 1 tablespoon of water at a time until the desired consistency is achieved.

Assembling the bowl:

1. Place the quinoa in the bottom of a bowl.
2. Add the roasted vegetables and crispy tofu.
3. Garnish (avocado, parsley, shallots, lemon).
4. Finish with a generous drizzle of sauce.