Nourishing Rainbow Protein Pot

Sauce

• ¼ cup tahini (55 g)
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• ¼ cup water (60 mL)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Assembly

• 7 oz firm tofu (200 g), sliced in half
• 1 tablespoon olive oil
• ½ cup dry quinoa (85 g), rinsed
• 1 ½ cups vegetable stock (360 mL)
• ¼ cup cherry tomatoes (50 g)
• ⅓ cup sliced carrot (40 g)
• ½ cup chopped yellow bell pepper (50 g)
• ½ cup snap peas (50 g)
• ¼ cup large red onion (35 g), sliced
• 1 cup shredded purple cabbage (100 g)
• kosher salt, to taste