Tofu and Roasted Vegetables over Quinoa

This recipe comes from my friend Sheryl again and from our retreat.  As you can see we do eat well when we get together.  This dish was delicious and the roasted vegetables had a great sweetness to them that only comes when they are roasted.  Served over a bed of quinoa – does it get any healthier???
Cut extra firm tofu in half then in half again.
Press between paper towel for about 30 minutes.
Mix sesame oil, rice vinegar, tamari.
Cut tofu into cubes.
Marinate tofu in the mixture for at least 30 minutes.
Grill or roast vegetables.
I used:
Cipollini onions – whole
Sweet potato – cubed
Eggplant – sliced diagonally
Grape tomatoes – whole
Mushrooms – cut in half
Toss vegetables in oil.
Roast vegetables in a hot oven – 400-425 – until they slightly crisp – turn once.
Soak the onions in balsamic as soon as they are out of the oven.
Cook quinoa according to package instructions.
Stir fry tofu cubes in sesame oil until crisp on outside.
Arrange quinoa on a platter.
Drizzle with balsamic.
Arrange vegetables over the quinoa.
Drizzle with balsamic.
Arrange tofu cubes around the outside or over the vegetables.
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