Crispy Tofu and Quinoa Harvest Bowl with Lemon-Garlic Dressing

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed extra-firm tofu with a pinch of salt and roast for 25-30 minutes until the edges are golden and slightly crisp, tossing halfway through for even browning.

Meanwhile, cook the quinoa in two parts water to one part grain until fluffy and the germ has spiraled out, about 15 minutes.

In a small bowl, whisk together the fresh lemon juice and maple syrup to create a bright, sweet-tart dressing.

Once the tofu is finished, fold it into the cooked quinoa while warm.

Plate the mixture in a wide bowl, drizzling the lemon-maple reduction over the top to glaze the tofu.

Serve immediately while the contrast between the hot, crisp tofu and the tender quinoa is at its peak.