Roasted Veggies & Tofu With Basil Tahini

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

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