Buddha bowl with hummus and roasted tofu

Soak the quinoa in cold water for 10 minutes. Drain the quinoa, place it in 300 ml of salted boiling water, and cook over low heat for 15 minutes. Turn off the hob and let it rest for another 15 minutes.

Cut the tofu into cubes, place it on a baking sheet with parchment paper, and bake for 20 minutes at 200 °C. Halfway through, stir the tofu so it browns on all sides.

Cut the cabbage into thin strips. Halve the avocado, remove the pit, and use a spoon to remove the skin. Then cut it into slices or cubes. Do the same with the cucumber. Cut the tomatoes into quarters.