Ingredients

• 300 g Extra-firm pressed tofu
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 0.5 tsp Red pepper flakes
• 1 tsp Minced garlic
• 2 medium Carrots
• 2 medium Parsnips
• 0.5 small Rutabaga (Swede)
• 200 g Brussels sprouts
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• to taste Salt and Black pepper
• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 3 tbsp Extra virgin olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Maple syrup
• 1 tsp Dijon mustard
• 0.25 cup Dried cranberries
• 2 tbsp Pumpkin seeds

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut the tofu into 2 cm cubes. In a bowl, combine all marinade ingredients and marinate the tofu for at least 15 minutes.

2. 2

   Meanwhile, peel and dice carrots, parsnips, and rutabaga into approximately 1.5 cm pieces. Halve the Brussels sprouts. On a large baking sheet, toss the vegetables with olive oil, thyme, salt, and pepper.

3. 3

   Spread vegetables in a single layer and roast in the oven for 25-30 minutes, flipping halfway, until tender and slightly caramelized.

4. 4

   While vegetables roast, cook the quinoa. Rinse quinoa, then place in a saucepan with water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.

5. 5

   In a non-stick pan over medium-high heat, brown the marinated tofu cubes for 5-7 minutes, turning regularly, until golden and crispy.

6. 6

   Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.

7. 7

   To assemble the bowls: Divide cooked quinoa among 4 bowls. Add an equal portion of roasted root vegetables and browned tofu.

8. 8

   Drizzle each bowl with dressing, then garnish with dried cranberries and toasted pumpkin seeds. Serve hot.