Sesame baked tofu with roasted kale, broccoli and sweet potatoes served over brown rice and under a lemony tahini yogurt sauce! Made a meal for tonight, 3 lunches, and a side of veggies to pair with eggs or a veggie burger later this week.

For the roasted veggies, I followed this recipe for the timing but massaged the kale in lemon and a tad bit of oil before throwing on the pan. I also seasoned the broccoli and sweet potatoes with pepper, sea salt, and cumin. I added lemon juice to the broccoli before baking as well. https://food52.com/recipes/26228-roasted-kale-sweet-potatoes-and-broccoli

Sesame baked tofu from this recipe: https://www.glueandglitter.com/baked-tofu-buddha-bowl/ (I added a bit more marinade and marinated for over an hour)

Tahini sauce from this recipe: https://fullofplants.com/bbq-lentil-stuffed-sweet-potatoes/ (I added lemon juice and upped the yogurt ratio a little more. I’m not vegan, so I used Greek yogurt, but this could be made vegan!)