Tofu Buddha Bowl

Instructions

1. Prepare the tofu
   Cut the pressed tofu into 1-inch cubes. In a medium bowl, whisk together soy sauce, sesame oil, maple syrup, and rice vinegar. Add tofu cubes and gently toss to coat. Let marinate for at least 15 minutes, turning occasionally.
2. Cook the quinoa
   In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. Roast the sweet potato
   Preheat oven to 400°F (200°C). Toss diced sweet potato with a drizzle of oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and slightly caramelized.
4. Cook the tofu
   Heat a non-stick skillet over medium-high heat. Remove tofu from marinade (reserve the marinade) and cook for 2-3 minutes per side until golden brown and crispy. Pour the remaining marinade over the tofu and cook for another minute until the liquid reduces and coats the tofu.
5. Prepare the tahini sauce
   In a small bowl, whisk together tahini and lemon juice. Add water, 1 tablespoon at a time, until you reach your desired consistency. Season with a pinch of salt.
6. Sauté the kale
   In the same skillet used for the tofu, add a small amount of oil if needed. Add kale and cook for 2-3 minutes until just wilted. Season with a pinch of salt.
7. Assemble the bowls
   Divide the quinoa among four bowls. Arrange the tofu, roasted sweet potato, sautéed kale, red cabbage, carrots, and avocado slices on top of the quinoa. Drizzle with tahini sauce and sprinkle with sesame seeds.