Tofu Bowl

Instructions

• Preheat the oven to 400˚F (200˚C).
• Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
• Cook the quinoa according to the package instructions. Set aside.
• Cut the tofu into 1-1½-inch cubes.
• In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
• In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
• Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
• Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
• Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
• Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
• Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
• Enjoy!