• Pre-heat oven to 400 degrees. Press the tofu for 15 minutes. If you don't have a tofu press, wrap it in paper towel and cover with a few heavy books or pans
  1 package of extra firm tofu

Prepare roasted vegetables

• While waiting for tofu to press, let's prepare the sweet potatoes. In a small bowl, mix together garlic powder, cinnamon, salt and curry powder
  1 teaspoon garlic powder, 1 teaspoon cinnamon, 1 teaspoon salt, 1 teaspoon curry powder
• Place quartered red onion and diced sweet potatoes in a large bowl.  Drizzle over oil and mix well. Shake spice mixture over the sweet potatoes and onions and mix well.
  1 tablespoon oil, 1 small red onion, 2 medium sweet potatoes
• Place on a non-stick baking sheet and set aside, while we get our tofu ready. Give enough room between the sweet potatoes so that they become crispy.

Prepare tofu & roast veggies

• Now that the tofu has been pressed for 15 minutes, cut it into larger cubes and add to a mixing bowl. Add a drizzle of oil and sprinkle on corn starch. Mix gently. Place on a non-stick baking sheet
  1 tablespoon corn starch, 1 tablespoon oil
• Place sweet potatoes, onions and tofu in the oven for 25 minutes.

Prepare quinoa

• While the sweet potatoes and onions are baking, prepare the quinoa by placing vegetable broth and quinoa in a rice cooker.  Use the white rice cooking option. If you don't have a rice cooker, check out this post to learn how to cook quinoa on the stove or in a pressure cooker.
  2 cups dry quinoa, 4 cups vegetable broth
• After the quinoa is cooked, open the lid of the rice cooker and throw the chopped kale in and shut the lid. The steam from the quinoa will cook the kale without having to dirty another pot
  1 bunch of kale

Prepare peanut sauce

• In a small bowl or mason jar, combine peanut butter, maple syrup and soy sauce, toasted sesame oil, rice vinegar and ginger garlic paste (or powder).
  ¼ cup peanut butter, ¼ cup soy sauce, ¼ cup maple syrup, 1 teaspoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon garlic ginger paste

Add sauce to baked tofu

• After 25 minutes, keep the sweet potatoes in the oven, but take the tofu out.
• Place tofu in a bowl and pour ⅓ of the mixture over the tofu.  Gently mix to make sure each piece is well coated.  Let it marinate for 5 minutes, then pop it back on the baking sheet and into the oven for another 10 minutes.
• After 10 minutes, take the tofu and sweet potatoes out of the oven - or when they become slightly caramelized and golden brown.

Assemble

• Place the remaining ⅔ of the peanut sauce in a sauce pan on low and gently stir while it heats up and thickens.
• Assemble the bowl:  add the quinoa, drained and rinsed kidney beans, kale, sweet potatoes and peanut tofu and top with a little peanut sauce and cilantro
  16 oz can of kidney beans, Cilantro