Step 1

Preheat the oven to 425°F. Press the tofu to release water. You can do this usingpaper towels or a kitchen towel with a pan on top. Prepare the vegetables: Line 2baking sheets with parchment paper and place cauliflower, broccoli, and redonion on one and the carrots, squash, and golden beets on the other.

Step 2

Drizzle ¼ cup oil evenly on top of both trays of vegetables, toss to coat, and transfer thebaking sheet with the carrots, squash, and beets into the oven. Bake for 25minutes. (Do not start roasting the other pan of vegetables yet.)

Step 3

While the vegetables are roasting, make the tahini dressing by combining the garlic, lemon juice, salt, and chili in a medium mixing bowl to marinate for 5 minutes. After 5 minutes, add tahini paste and water, mix well. Once smooth, add in the basil and mix. You can place the dressing in the refrigerator until ready to serve.

Step 4

Cut the tofu into ½-inch cubes and toss with the remaining 1 tablespoon of avocado oil.

Step 5

After the vegetables have been roasting for 25 minutes, remove the baking sheetfrom the oven and add the tofu to that pan. Now place the tofu and squash backinto the oven as well as the pan of cauliflower, broccoli, and red onion and roastfor 20 more minutes, or until all veggies are fork tender and golden. Removefrom the oven and let them cool for 5 minutes

Step 6

Transfer the vegetables and tofu to a large mixing bowl and toss with the dressing.

Step 7

Place salad onto a serving dish and top with optional toppings.