2 beets, trimmed
1 head broccoli, chopped into florets
1/2 cup quinoa
1 package firm tofu
Large handful baby spinach, rinsed
Large handful kale, rinsed and trimmed
4 tbs vegetable oil
2 tsp (more or less depending on your capacity for heat) Sriracha or Korean red chile paste (love this stuff)
2 cloves garlic
2 tbs fresh lemon juice or rice vinegar
Sprig basil for garnish
Crunch Dynasty topping for garnish, optional
Preheat the oven to 425°. Drain the tofu and prep it for roasting. You'll want the tofu to be as dry as possible, so after draining, place it on a plate between two paper towel sheets and put a heavy pan or plate on top to press any remaining water out. After at least ten minutes of pressing, remove the pan and paper towels and slice the tofu into 1-inch cubes. Cover a baking sheet with foil or parchment, and arrange tofu in one layer on the sheet, spacing out the cubes a little. Roast for 15 - 30 minutes, or until browned and firm.
Meanwhile, toss broccoli with 1 tbs vegetable oil and place on baking sheet in one layer. Sprinkle with a pinch of salt. Roast broccoli in oven for 12 minutes, then flip and return to oven for 8-10 more minutes, or until browned and a little crispy around the edges. Now, the original Sweet Green recipe includes raw beets, and if you're into that then more power to you. However, I choose to roast the beets a teeny bit. They're still crunchy and nutritious, but more recognizable as, you know, food. If you choose to roast the beets, roast them whole on a sheet alongside the broccoli and tofu.
While tofu and vegetables roast, cook quinoa on the stove according to package instructions. Set aside.
To make the dressing, roughly chop one carrot and blend it in a food processor with remaining oil, Sriracha, garlic, and lemon juice until smooth. Adjust spice to your taste.
Remove vegetables and tofu from oven when done and let cool to room temperature. Using a vegetable peeler, peel remaining carrots into ribbons. Peel skin off beets and dice beets into small cubes.
To assemble salad, start with spinach and kale in a bowl. Add a scoop of quinoa, a handful of the roasted tofu, carrot ribbons, roasted broccoli and beets. Finish with carrot dressing, torn basil, and Crunch Dynasty.