1tbspvinegarapple cider vinegar or rice vinegar (unsweetened)
1tspgrated fresh gingeruse microplane grater
For the Crunch
Start with Roasting Tofu
Heat oven to 400F.
Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tbsp olive oil on a baking sheet, add in the tofu and shake the baking sheet a bit to coat the tofu. Drizzle just a little more olive oil on top of the tofu. Go ahead and put the tofu in the oven to start baking while we proceed with recipe.
Begin Cooking Quinoa
Combine water and quinoa in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer. Set timer for 15 minutes.
Roast Rest of Veggies
In a bowl, toss all the remaining vegetables - except for the edamame - with olive oil. Place vegetables on second baking sheet and into the oven, with the tofu. At this time, you can turn/rotate the tofu cubes.
Make Pineapple Teriyaki Sauce
In a mason jar, add all the ingredients for the sauce. Cover tightly and shake. Give it a taste...do you want it a little sweeter? Add a tablespoon of honey. If it's too salty, add 1-2 tablespoons of water.
Finishing it All Up
Once the quinoa timer goes off, remove from heat, fluff quinoa with a fork, season with salt. Let's check on the veggies next - the vegetables should be nicely roasted. Tofu should be just about done.
In four big beautiful bowls, spoon two generous scoops of quinoa, followed by a couple handfuls of roasted veggies and the cooked edamame. Next add in your tofu or lean protein, drizzle with teriyaki sauce, and sprinkle with sesame and chia seeds.