Spiced Tofu and Rainbow Veggie Quinoa Meal Prep Bowl

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth or water
• 14 oz firm tofu (pressed and cubed)
• 1 tbsp olive oil (plus 1 tsp extra for tofu)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 medium red bell pepper (sliced)
• 1 medium zucchini (sliced into half-moons)
• 1 cup cherry tomatoes (halved)
• 2 cups broccoli florets
• Salt to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin dressing)
• 1 clove garlic (minced)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook quinoa: In a medium pot, bring 2 cups vegetable broth or water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
3. Prepare tofu: Toss cubed tofu with 1 tsp olive oil, smoked paprika, cumin, chili powder, garlic powder, black pepper, and a pinch of salt. Spread tofu evenly on one side of the baking sheet.
4. Prepare veggies: On the other side of the baking sheet, spread bell pepper slices, zucchini, broccoli florets, and cherry tomatoes. Drizzle with 1 tbsp olive oil and sprinkle salt over veggies. Toss to coat evenly.
5. Roast tofu and vegetables: Bake for 20-25 minutes, flipping the tofu halfway through, until tofu is golden and crispy and vegetables are tender and caramelized.
6. Make tahini lemon dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust consistency with more water if needed.
7. Assemble bowls: Divide cooked quinoa evenly into 4 meal prep containers. Top with roasted veggies and crispy tofu cubes. Drizzle each bowl with tahini lemon dressing or serve it on the side.
8. Cool completely before sealing containers. Store in the refrigerator for up to 4 days. Reheat in microwave until warm before serving.

Chef tips

• Press tofu for at least 20 minutes to remove excess water for crispier texture. Use a tofu press or place tofu between paper towels and weigh down with a heavy pan.
• For gluten-free option, confirm that spices and tahini are gluten-free.
• If you prefer raw veggies, swap roasted veggies for fresh cucumber, grated carrot, and sliced radish for a crunchy contrast.
• Use leftover lemon juice or add a splash of apple cider vinegar to the dressing for a tangier flavor. Adjust garlic amount according to your taste.