Heavily inspired by this Smitten Kitchen recipe, though we tend to use whatever veg are on hand. Roasted butternut squash, chickpeas, brussel sprouts, spinach, all are great too. Recipe makes 4 generous servings.

bowls

• 1 medium sweet potato
• 1 bunch lacinto kale
• 1 avocado, sliced
• 1 large head of broccoli
• 1 cup uncooked quinoa (or whatever grain floats your boat – rice, farro, etc.)
• 2ish tablespoons olive oil
• Eggs for topping (optional, but not really)

tofu

• 1 block firm/extra-firm tofu
• 1 tablespoon cornstarch
• 2 tsp vegetable oil
• 2 tsp sesame oil
• Salt and pepper

miso tahini sauce

• 1“ fresh ginger
• 2 garlic cloves (trust me, this is actually enough. since it stays raw its pretty pungent, and I usually use 2-3x more garlic than recipes tend to call for)
• 2 tablespoons white miso
• 2 tablespoons tahini or nut butter
• 1 tablespoon honey
• 2 tablespoons soy sauce or tamari
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil

1. Preheat oven to 400 F. Make quinoa on stove or in rice cooker however you normally do.
2. To prepare the tofu, cut into approximately 1/2”x1/2“x1” chunks, and arrange in a single layer on a stack of paper towels (at least 3 layers) in a baking sheet or on a cutting board. Place another stack of paper towels on top, followed by another cutting board or baking tray, followed by a heavy object (cast iron skillet, knife block, several cans, are all good choices). The goal is to press out as much of the water as possible from the tofu into the surrounding paper towels. Leave to press for 10-15 minutes while you prep the veggies.
3. Peel and chop sweet potatoes into 1/2“ chunks, and chop broccoli into bite-sized florets. Toss each with 1 tablespoon olive oil, salt, and pepper. Place onto separate baking trays (broccoli will be done before the sweet potato) and roast for 30ish minutes for the sweet potato, and 20-25 minutes for the broccoli, until both are tender and bronzed at the edges, flipping halfway through.
4. After putting the veggies in the oven, prep the tofu. Toss the tofu with cornstarch, oils, salt, and pepper. Arrange on parchment-lined baking sheet and bake for 25-30 minutes until golden and crispy, flipping at the 15 minute mark.
5. De-stem and roughly chop the kale, and toss with 1 tsp olive oil. Place on baking sheet and roast in oven for 5-6 minutes, until cooked through but not spooper crispy.
6. To make the sauce, throw all the ingredients in a food processor or blender and blend until homogeneous (alternatively, finely mince everything and mix by hand). Thin out with cold water and season to taste with more of each ingredient as desired.
7. When all vegetables are out of the oven and quinoa is done, make the bowls: lay down quinoa, followed by vegetables and tofu, and top with sliced avocado and generous drizzle of sauce. Optionally (but not really, its the best) top with a fried egg.

originally submitted by margles on May 08, 2020