Note: If the peanut tahini sauce thickens, mix with a bit of water and warm slightly if needed for a drizzle-friendly consistency.

Preheat your oven to 375°F (190°C). While the oven heats, bring 1 cup of water, quinoa, and a pinch of salt to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for approximately 12 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below. Lightly coat the broccoli with oil, salt, and pepper, then roast in the oven for about 12-14 minutes or until slightly browned.

Heat a saucepan over medium-high heat with 1 tbsp of oil. Once hot, add the tofu along with the marinade. Cook for 8-10 minutes, stirring constantly, until the sauce thickens and the tofu begins to brown.

Assemble the bowl by layering quinoa at the bottom, followed by cucumber, edamame, roasted broccoli, cilantro, radish, and a drizzle of peanut tahini.