Buddha Bowl with Hummus and Roasted Tofu

Soak the quinoa in cold water for 10 minutes, then drain. Place it in 300 ml of lightly salted, boiling water and cook on low heat for 15 minutes. Then turn off the heat and let it stand covered for another 15 minutes until completely soft.

Cut the smoked tofu into cubes, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 200 °C for 20 minutes. Halfway through, turn the cubes so that all sides brown evenly.

Prepare the vegetables: cut the red cabbage into thin strips, slice the cucumber, and quarter the cherry tomatoes. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and then slice it. Cut the lime into wedges.