Ingredients:

  • 1 lb (450g) extra-firm tofu, pressed and cubed
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (8g) cornstarch
  • ½ tsp (3g) garlic powder
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 2 cups (60g) shredded purple cabbage
  • 1 cup (130g) shredded carrots
  • 1 cup (150g) edamame, shelled and steamed
  • 1 English cucumber, sliced into half-moons
  • ⅓ cup (80g) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) soy sauce
  • 3 tbsp (45ml) warm water

Instructions:

  1. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
  2. Preheat oven to 400°F (200°C). Toss cubed tofu and chickpeas on a sheet pan with olive oil, cornstarch, and garlic powder. Roast for 20 minutes, flipping halfway through, until the edges are mahogany-colored and crisp.
  3. In a small bowl or blender, whisk together the tahini, lemon juice, maple syrup, and soy sauce.
  4. Slowly drizzle in warm water one tablespoon at a time, whisking constantly, until the sauce reaches a velvety, pourable consistency.
  5. Divide the cooked quinoa evenly among 4 containers.
  6. Arrange the roasted tofu, chickpeas, shredded purple cabbage, shredded carrots, steamed edamame, and sliced cucumber on top of the quinoa.
  7. Drizzle the lemon-tahini sauce over each bowl.