Crispy Tofu Quinoa Bowl in 30 Minutes

Instructions:

1. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
2. While the quinoa simmers, wrap the tofu block in a clean towel and place a heavy pan on top for 10 minutes to expel excess water.
3. In a bowl, toss cubed tofu with soy sauce, olive oil, garlic powder, and cornstarch until evenly coated.
4. On a parchment-lined baking sheet, toss broccoli, bell pepper, and zucchini with olive oil and smoked paprika.
5. Move vegetables to the sides of the sheet pan and place the seasoned tofu in the center.
6. Bake at 400°F (200°C) for 20 minutes, flipping the tofu halfway through for maximum crispiness.
7. Whisk together tahini, maple syrup, lemon juice, warm water, and minced garlic until smooth.
8. Divide quinoa into four bowls, top with roasted vegetables and crispy tofu, and drizzle with the creamy dressing.