Step 1

Drain the tofu block. Slice it into two flat slabs. Press them for 15 minutes by lining them with a kitchen towel and placing something heavy on them such as a pan.

Step 2

Preheat the oven to 400°F and line a large sheet pan with a nonstick mat or parchment paper.

Step 3

Slice the tofu slabs into cubes and add them to a bowl that has a fitted lid or a gallon bag. Add a tablespoon of olive oil and soy sauce. Close the bowl and shake it till the cubes are fully coated. Let this marinade absorb while preparing the other veggies.

Step 4

Peel and cut the sweet potato into 1-inch cubes. Cut the red onion into chunks. Add them to the sheet pan along with the kale. Leave a fourth of the sheet pan empty for the tofu.

Step 5

Sprinkle the cornstarch over the tofu. Close the bowl back up and shake it around gently until the cubes are fully coated. Place the tofu cubes on the sheet pan in a single layer.

Step 6

Drizzle the vegetables with olive oil, and then sprinkle salt and pepper over everything, including the tofu.

Step 7

Roast the tofu and veggies for 30 minutes in the oven. Flip everything halfway through. Add more olive oil if anything looks like it's drying out and remove any veggies that look like they might burn.

Step 8

Cook the quinoa while the other ingredients are roasting. You may need to rinse your quinoa if the package doesn't say “pre-rinsed.” Bring the quinoa and broth to a boil in a medium pot. Then, reduce the heat to a simmer. Cover the pot and cook the quinoa for 15 minutes. Fluff the quinoa with a fork once all of the broth is absorbed.

Step 9

Make the optional spicy tahini sauce by whisking the sauce ingredients together. (The recipe is down below in the notes section.)

Step 10

Divide everything across five bowls with the quinoa as the base. Top them with avocado slices, chia seeds, and sauce. Enjoy these tofu power bowls now or save them for later!