Hearty Tofu Bowl

INSTRUCTIONS

• 1 Preheat the oven to 400˚F (200˚C).
• 2 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.
• 3 Cook the quinoa according to the package instructions. Set aside.
• 4 Cut the tofu into 1- to 1½-inch cubes.
• 5 In a medium bowl, mix together 1½ teaspoons of the Hearty Seasoning, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
• 6 In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
• 7 Spread the tofu in a single layer on half of a baking sheet and the seasoned squash on the other half
• 8 Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
• 9 Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
• 10 To make the garlic tahini sauce, whisk together the garlic, tahini, lemon juice and zest, water, Hearty Seasoning, and salt in a medium bowl. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
• 11 To 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.
• 12 Enjoy!