Tofu Bowls with Curry Mango Dressing

...so apparently I'm only posting tofu recipes now.

Well. I guess this is what the food blogosphere calls a "Buddha Bowl." But I refuse to call it that, because -

1) I'm not one of THOSE trendy food bloggers. I just make real food occasionally, in between eating gig leftovers, takeout & other non-exciting stuff, and I sometimes I post it on the internets for the 3 people who read this (hi, Susan!), plus sometimes I look back on this when I can't think of something to make.

2) I'm really not on board with the whole co-opting of religious figures to name trendy food items. Would you put a "Muhammad Medley" on a menu? A "Shiva Snack?"

[ looks at six-pack of Sweet Baby Jesus chocolate peanut butter porter in the fridge... ehhh, screw it then. ]

Ahem.

So, this is a base of quinoa with roasted vegetables & tofu. I wanted to make some kind of sauce or dressing for it, and noticed I had a mango on the edge of being tossed, so...idea. Thanksgiving is this week, and I'm going to pretend that eating this cancels out the gluttony to come!

I really did not measure anything for any of this, so here's how it goes:

Dressing:
In a blender, whizz up some mango, lime juice, fresh garlic, a dab of dijon mustard, salt, pepper and some curry powder (I used a hot curry). Drizzle in some olive oil & blend some more.

Quinoa:
I cook mine in broth, with some Penzey's air-dried shallots.

Roasted Veggies:
I did cubed sweet potato (olive oil, chili powder, salt & pepper) & broccoli (olive oil, salt, pepper, garlic powder). Roast in 450 degree oven.

Tofu:
Press & cube tofu (more instructions in previous recipes). Marinate for a few minutes in a little soy sauce. Fry/saute in oil until golden brown. Season with curry powder & cumin.

Build your bowl and drizzle with sauce! I garnished with black sesame seeds.

And yeah, I totally drank a Sweet Baby Jesus with this meal.