Ingredients
14ozextra firm tofu
1cupquinoa
2tsphearty spice blend,such as McCormick®, divided
1tspkosher salt,plus more to taste
4tbspolive oil,plus 2 tsp, divided
1large delicata squash,sliced into ½-inch rings
1bunchlacinato kale,washed, stemmed, and cut into thin ribbons
2tspsesame seed,for garnish
fresh chive,sliced for garnish
1garlic,minced or grated
¼cuptahini
2tbsplemon juice
1tsplemon zest
3tbspwater
1tsphearty spice blend,such as McCormick®
1pinchkosher salt
Preparation
Preheat the oven to 400 degrees F.
Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on a plate or tray.
Place a heavy pot on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
Cook the quinoa according to the package instructions. Set aside.
Cut the tofu into 1 to 1½-inch cubes.
In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook for about 1 minute until fragrant. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
Divide the quinoa between 2 wide, shallow bowls. Top with kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
Serve and enjoy!
