Ingredients

The following ingredients have 3 Servings
  • 1 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/4 tsp dill
  • 1/2 tsp ground cumin or use coriander powder if you dont like cumin
  • 1 tbsp paprika (mix of sweet and smoked, or use 2 tsp paprika and 1 tsp ancho chili powder for deeper flavor)
  • good dashes of cayenne and black pepper
  • 1 tbsp coconut sugar or light brown sugar
  • 1/2 small cauliflower (chopped into small florets)
  • 1 large carrot (sliced into thick slices)
  • 1 green bell pepper (sliced into thick slices)
  • 7 oz tofu (pressed for 15 mins then and cubed)
  • 5 asparagus spears (chopped into an inch size pieces, or use other veggies such as broccoli, broccolini, sweet potato)
  • 2 tsp oil
  • 3/4 tsp salt
  • 2 to 3 tbsp breadcrumbs ((use gluten-free breadcrumbs, coarsely ground oats or almnd meal to make it gluten-free))
  • 2 cups cooked quinoa
  • 1/3 cup Vegan BBQ Sauce
  • cilantro or parsley, lime, pepper flakes for garnish

Instruction

  • In a bowl mix the seasoning ingredients + salt + breadcrumbs.
  • In another bowl add the veggies and tofu, drizzle oil and sprinkle 1-2 tsp water and mix well to coat.
  • Add the seasoning mix and toss well to coat. Spread the tofu and veggies on a parchment lined sheet or baking dish. Put the peppers and asparagus on a separate sheet so that you can remove them earlier as they roast faster.
  • Bake at 420 degrees F (215 deg C) for 25 to 30 minutes.  Remove the pepper and asparagus after 20 mins and turn the other sheet around.
  • Assemble the bowl with some cooked quinoa. Add the roasted veggies and tofu, cilantro or parsley, pepper flakes if using. Drizzle bbq sauce all over and serve.