Roasted Veggies and Baked Tofu with Quinoa

We love these roasted veggies and baked tofu with quinoa recipe because is pretty easy, super healthy and has an intense flavor.

5 oz Brussels sprouts (150 g), cut in halves
5 oz raw pumpkin (150 g), diced
5 oz firm tofu (150 g), diced
4 tbsp pinenuts
Pomegranate seeds to taste
For the Dressing:
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tbsp tamari or soy sauce
1 tsp cornstarch

For the Quinoa:
½ cup quinoa (85 g)
1 cup water (250 ml)
1 tbsp tamari or soy sauce

View the full recipe at Simple Vegan Blog →