Buddha bowl with hummus and baked tofu

Soak the quinoa in cold water for 10 minutes. Drain it, then bring it to a boil in 300 ml of salted boiling water. Simmer for 15 minutes, then turn off the heat and let it rest for another 15 minutes with the lid on.

Cut the tofu into cubes and place them on a baking tray lined with parchment paper. Bake for 20 minutes at 200 °C, stirring halfway through to brown evenly on all sides.

Cut the red cabbage into thin strips. Cut the avocado in half, remove the pit and skin, then slice or dice it. Do the same with the cucumber. Cut the cherry tomatoes into quarters.