Crispy Tofu and Veggie Bake with Quinoa

1.Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

2.While the tofu is pressing, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.Once the tofu is pressed, cut it into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

4.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

5.Spread the coated tofu cubes on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

6.In a large mixing bowl, combine the sliced bell peppers, broccoli florets, snap peas, and julienned carrot. Drizzle with the remaining tablespoon of sesame oil and soy sauce, and toss to coat the vegetables evenly.

7.After the tofu is done baking, add it to the bowl with the vegetables and toss gently to combine.

8.Transfer the mixture to a greased baking dish and bake for an additional 15-20 minutes until the vegetables are tender and slightly caramelized.

9.Serve the crispy tofu and veggie bake over a bed of fluffy quinoa. Garnish with chopped green onions and sesame seeds.