1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Sauce Creation

   Prepare ingredients. Toss tomatoes with garlic, salt, olive oil, basil & black pepper. Roast on bottom rack for 25 minutes.

   • 5 , quartered Red Tomatoes
   • 1/4 bunch , hand torn Fresh American Basil
   • 1 pinch Black Pepper
   • 1/4 tsp Kosher Salt
   • 3 , sliced Garlic Cloves
   • 1 Tbsp Olive Oil
3. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
4. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
5. Sauce Creation Cont.

   Transfer roasted tomato mixture to a blender/food processor. Add remaining ingredients and blend/pulse until smooth.

   • 3/4 bunch , hand torn Fresh American Basil
   • 1/4 tsp Kosher Salt
   • 1 Tbsp Olive Oil
   • 1 pinch Black Pepper
6. Bake Tofu

   Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

   • 1 pinch Black Pepper
   • 2 packages , halved Extra Firm Tofu
   • 1 1/2 Tbsp Olive Oil
   • 1 tsp Kosher Salt
7. Cook Cauliflower

   Toss or coat cauliflower & garlic with olive oil. Season with salt. Bake for 25 minutes.

   • 1 head , small florets Fresh White Cauliflower
   • 2 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 2 , sliced Garlic Cloves
8. Serve & Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	480 kcal
Total Fat	27 g	34%
Total Saturated Fat	4.5 g	22%
Unsaturated Fat	22 g
Low Cholesterol	0 mg	0%
Sodium	1520 mg	70%
Total Carbohydrate	35 g	13%
Fiber Total Dietary	9 g	32%
Sugars Total	8 g
Good Source: Protein	29 g	57%
Excellent Source: Vitamin C	93 mg	100%

Load More

	Amount per serving	Daily value percentage
Good Source: Calcium	656 mg	50%
Iron Fe	7 mg	40%
Potassium K	1240 mg	25%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.3 mg	30%
Riboflavin	0.3 mg	25%
Niacin	2.5 mg	15%
Pantothenic Acid	3 mg	60%
Vitamin B-6	0.8 mg	45%
Folate (B9)	183 µg	45%

By Innit Culinary Team