Ingredients:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • ½ tsp sea salt
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • ¼ cup red onion, thinly sliced
  • 1 cup chickpeas, drained and rinsed
  • 2 cups fresh baby spinach
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Wrap the tofu block in paper towels and place a heavy object on top for at least 20 minutes to press.
  2. In a shallow bowl, whisk together the soy sauce, olive oil, maple syrup, smoked paprika, and garlic powder.
  3. Toss the cubed tofu in the marinade, ensuring every side is coated, and let sit for 30 minutes.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Arrange the tofu in a single layer on the baking sheet, leaving space between cubes.
  6. Roast for 20-25 minutes, flipping halfway through, until the tofu is caramelized and mahogany-colored.