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Roasted Veggies & Tofu with Basil Tahini
Ingredients
  • subheading: Roasted Veggies and Tofu:
  • 16 oz high-protein super-firm tofu
  • 1 medium head cauliflower, cut into florets
  • 1 medium head broccoli, cut into florets
  • 1 medium red onion sliced lengthwise into 1-inch slices
  • 5 carrots, peeled and cut into 1-inch segments
  • 1 medium delicata squash, sliced lengthwise, seeds removed and cut into 1-inch slices
  • 1 large golden beet, peeled and cut into 1-inch cubes
  • ¼ cup avocado oil + 1 tablespoon, divided
  • subheading: Basil Tahini Dressing:
  • 2 teaspoons finely minced garlic (using microplane or press)
  • 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
  • 1 teaspoon sea salt
  • 1 tablespoon finely chopped fresno chili
  • ½ cup tahini
  • ½ cup ice water
  • ¾ cup thinly sliced fresh basil leaves
  • subheading: Optional toppings:
  • ¼ cup chopped pistachios
  • Basil leaves, torn
Steps
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