Roasted Veggie Buddha Bowl with Quinoa and Avocado

cup uncooked quinoa

cut broccoli florets

cut cauliflower florets (about 1/2 medium-sized head), cut into slightly smaller pieces than the broccoli

medium red onion, cut into 1/2-inch rings, rings mostly separated but still left “chunky” (no need to split every layer)

 tablespoons extra virgin olive oil

kosher salt, plus additional for cooking the quinoa

black pepper

(12 to 14-ounce) block extra firm tofu (do not use firm or silken), removed from packaged and pressed dry

small, ripe Hass avocados

Optional for serving: Sliced cucumbers, toasted almonds or pistachios, additional fresh mint and parsley

tahini*, well stirred

freshly squeezed lemon juice (about 2 large lemons)

lightly packed fresh mint leaves (about 1 of the herb packs)

lightly packed fresh parsley leaves

kosher salt

black pepper