Roasted Tofu Buddha Bowl with Pineapple Teriyaki Sauce

Step 1

Heat oven to 400F.

Step 2

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tbsp olive oil on a baking sheet, add in the tofu and shake the baking sheet a bit to coat the tofu. Drizzle just a little more olive oil on top of the tofu. Go ahead and put the tofu in the oven to start baking while we proceed with recipe.

Step 3

Combine water and quinoa in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer. Set timer for 15 minutes.

Step 4

In a bowl, toss all the remaining vegetables - except for the edamame - with olive oil. Place vegetables on second baking sheet and into the oven, with the tofu. At this time, you can turn/rotate the tofu cubes.

Step 5

In a mason jar, add all the ingredients for the sauce. Cover tightly and shake. Give it a taste...do you want it a little sweeter? Add a tablespoon of honey. If it's too salty, add 1-2 tablespoons of water.

Step 6

Once the quinoa timer goes off, remove from heat, fluff quinoa with a fork, season with salt. Let's check on the veggies next - the vegetables should be nicely roasted. Tofu should be just about done.

Step 7

In four big beautiful bowls, spoon two generous scoops of quinoa, followed by a couple handfuls of roasted veggies and the cooked edamame. Next add in your tofu or lean protein, drizzle with teriyaki sauce, and sprinkle with sesame and chia seeds.