Step 1

Preheat your oven to 400F and prepare one large baking sheet or two smaller sheet pans by lining it with parchment paper. Then start cooking your quinoa by placing your quinoa in a sauce pan with 2 cups of water or vegetable broth. Bring to boil, reduce to a simmer and cover with a lid for 10-15 minutes or according to your package instructions. Once cooked, keep the lid on for an additional 5 minutes to steam, then fluff with a fork.

Step 2

To an airtight container with a lid, add your tofu with the soy sauce and nutritional yeast. Seal the lid, give it a careful shake to coat the tofu evenly and set aside.

Step 3

To the sheet pan, add your butternut squash, broccoli and onions. Drizzle with oil and top with all your herbs then toss together to coat and spread it out evenly on the sheet pan. Place two peeled garlic cloves on a small piece of foil with a small drizzle of oil and wrap it tightly in the foil. Then place the wrapped garlic on one end of the pan.

Step 4

Place tofu on the sheet pan, spreading them out so they don’t touch and then place the sheet pan(s) in the oven for 20 minutes.

Step 5

Once the garlic is cooked, add to the same container you made your tofu in and mash really well. Add your remaining sauce ingredients and whisk together really well.

Step 6

Now assemble the bowl when ready to serve. Add your quinoa to the bowl, your roasted veggies, the tofu and then the sauce. Gently toss everything together and enjoy.