Buddha Bowl

Bahan-bahan (4 porsi)

• 3/4 cup uncooked quinoa
• 3/4 pound cut broccoli florets
• 3/4 pound cut cauliflower florets (about 1/2 medium-sized head, cut into slightly smaller pieces than the broccoli)
• 1 medium red onion (cut into 1/2-inch rings, rings mostly separated but still left "chunky" (no need to split every layer))
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt (plus additional for cooking the quinoa)
• 1/4 teaspoon ground black pepper
• 1 block extra firm tofu ((12 to 14-ounces)  (do not use firm or silken), removed from packaged and pressed dry)
• 2 small ripe Hass avocados
• Optional for serving: Sliced cucumbers (and toasted almonds or pistachios, additional fresh mint and parsley)
• 1/2 cup tahini* (well stirred)
• 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
• 1 1/2 cups lightly packed fresh mint leaves (about 1 of the herb packs)
• 1/2 cup lightly packed fresh parsley leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper