Roasted Cauliflower Chipotle Tofu Veggie Bowl

INGREDIENTS

1/2

head Cauliflower (broken into small florets or chopped)

250 g

Tofu (firm or extra firm)

3 tbsp

Chipotle in Adobo (2 chilies plus a tablespoon sauce)

2 tbsp

Olive Oil

1 tbsp

Agave Syrup

3 tbsp

Lime (juice, divided. More wedges for serving.)

1 tsp

Oregano

Garlic (large clove)

1/2 tsp

Cumin Powder

1/2 cup

Sour Cream

3 tbsp

Cilantro (leaves, chopped)

Jalapeno (sliced, for serving (optional))

1 cup

Salsa (medium )

Avocado (optional)

Red Onion (small diced, optional)

8 oz

Black Beans (drained)

2 cups

Quinoa (cooked)