Crispy baked tofu, quinoa, roasted sweet potato, kale, tahini drizzle.

• Tofu + quinoa together form a complete amino profile.
• Tahini adds healthy fats + creamy richness.
• Roasting concentrates sweetness in the potato + kale.

1. 1

   Wrap the tofu block in a clean kitchen towel, place a heavy pan on top and let it press for 10 minutes to squeeze out excess water; drier tofu crisps better.

2. 2

   Preheat the oven to 200 °C / 400 °F and line a sheet pan with parchment.

3. 3

   Cut the pressed tofu into 2 cm cubes and toss them in a bowl with the soy sauce and garlic powder until evenly coated.

4. 4

   Cube the sweet potato and add to the sheet pan alongside the tofu; drizzle sweet potato with a little olive oil and season with salt and pepper.

5. 5

   Spread everything in a single layer and roast for 20 minutes until the tofu is golden and firm and the sweet potato is tender and caramelized at the edges.

6. 6

   While the oven works, place the torn kale in a large bowl with a pinch of salt and a drizzle of olive oil; use your hands to massage the kale firmly for about 60 seconds until it darkens, softens and smells almost nutty.

7. 7

   Whisk together the tahini, lemon juice and a splash of warm water until smooth and pourable.

8. 8

   Divide the cooked quinoa between two bowls, then top with the massaged kale, roasted sweet potato and crispy tofu.

9. 9

   Drizzle the tahini dressing generously over everything.

• Cornstarch on tofu = crispy edges.
• Don't skip massaging the kale, texture changes completely.