Step 1: Preheat Oven and Prepare Baking Sheet

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper. This will prevent the tofu and vegetables from sticking and make cleanup easier.

Step 2: Press and Cube the Tofu

If you haven’t already pressed your tofu, do so now. This is a crucial step for achieving crispy tofu. You can use a tofu press, or wrap the tofu block in several layers of paper towels and place a heavy object (like a book or a cast-iron skillet) on top for at least 30 minutes.

Once the tofu is pressed, cut it into bite-sized cubes (about 1/2-inch to 1-inch cubes).

Step 3: Marinate the Tofu

In a large bowl, combine the cubed tofu, soy sauce (or tamari), 1 tablespoon of olive oil, and cornstarch.

Toss gently but thoroughly to ensure that all the tofu cubes are evenly coated with the marinade.

Step 4: Prepare the Vegetables

In a separate large bowl, combine the sliced red bell pepper, sliced zucchini, broccoli florets, and cherry tomatoes.

Drizzle the vegetables with 2 tablespoons of olive oil.

Season with salt and pepper to taste.

Toss to coat the vegetables evenly with the oil and seasonings.

Step 5: Arrange Tofu and Vegetables on Baking Sheet

Spread the marinated tofu cubes in a single layer on one side of the prepared baking sheet.

Spread the seasoned vegetables in a single layer on the other side of the baking sheet. Try to keep the tofu and vegetables separate to ensure even cooking.

Step 6: Bake

Bake the tofu and vegetables in the preheated oven for 25-30 minutes, or until the tofu is golden brown and crispy and the vegetables are tender and slightly caramelized.

About halfway through the baking time (around 15 minutes), stir the tofu and vegetables to promote even cooking.

Step 7: Make the Tahini Dressing

While the tofu and vegetables are baking, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or agave nectar), soy sauce (or tamari), and minced garlic until well combined.

Gradually add warm water, one tablespoon at a time, whisking until the dressing reaches a smooth and pourable consistency. You may need more or less water depending on the consistency of your tahini. Taste and adjust seasonings as needed.

Step 8: Assemble the Bowls

Once the tofu and vegetables are cooked, remove the baking sheet from the oven.

Divide the cooked quinoa (or your chosen grain) evenly among serving bowls.

Top each bowl with a portion of the baked tofu and roasted vegetables.

Drizzle the tahini dressing generously over the tofu and vegetables.

Step 9: Serve

Serve the Baked Tofu and Veggie Bowls immediately.

Optional Garnishes: Garnish with fresh herbs (such as cilantro, parsley, or chives), sesame seeds, a sprinkle of red pepper flakes, or a squeeze of extra lemon juice.