The Roasted Tofu and Veggie Quinoa Bowl is a nutrient-packed, flavorful dish perfect for a balanced meal. Combining seasoned tofu for plant-based protein, roasted vegetables for a variety of vitamins and antioxidants, quinoa for complex carbohydrates and fiber, and a sprinkle of Parmesan cheese for a savory finish, this recipe offers a well-rounded profile of essential nutrients. It's a satisfying choice for anyone looking to incorporate more wholesome, plant-forward meals into their diet while enjoying a delicious combination of textures and flavors. Whether for a quick weeknight dinner or meal prep, this bowl is as nourishing as it is delightful.

Ingredients:

• 1 16 oz package of extra firm tofu
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian herb blend
•  1 tsp salt
• 1/2 tsp ground black pepper
• 1 small zucchini, chopped
• 1 small yellow onion, choppef
• 1 bell pepper, any color, chopped
• 1 pint cherry tomatoes, halved
•  1/4 C extra virgin olive oil
• salt and pepper to taste
• 1 C uncooked quinoa, cooked according to package directions
• Fresh parmesan for topping (optional)
• Fresh basil for topping (optional)

Directions:

For the tofu:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Drain and remove tofu from package and cut into thirds length-wise so that you have 3 approximately 1/2 inch steaks.
3. Remove as much excess water as possible with a paper towel or towel by pressing firmly but gently on the tofu steaks. Place tofu steaks on parchment paper on baking sheet. Set aside.
4. Mix all garlic powder, paprika, Italian herb blend, salt and pepper in a small bowl. Set aside.
5. Coat each side of the tofu streak with a thin layer of olive oil on each side. Coat each side generously with seasoning mixture, rubbing the spices in so the tofu steaks are evening covered. 
6. Set the tofu steaks aside until the veggies have 20 minutes left to cook. Add the tofu steaks to the oven and cook for 20 minutes.
7. Remove from oven and let cool for 5 minutes. Cut into bite size pieces.

For the roasted veggies:

1. Prepare a 13 x 9 baking dish by coating with olive oil. 
2. Combine chopped zucchini, onion, bell pepper and onion in a large bowl.
3. Pour 1/4 C  of olive oil over the veggie and sprinkle with salt and pepper to taste. Mix well until all veggies are coated with oil and seasoning.
4. Pour veggies into prepared pan and add to preheated 400°F oven. Bake for 45 mins (adding tofu steaks to oven for the last 20 minutes).

While veggies and tofu are roasting, prepare 1 C dry quinoa according to package directions.

Build your bowl by adding quinoa, roasted veggies and tofu. Top with grated parmesan and fresh basil if desired.

Enjoy!