Step 1

In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 15-20 minutes or until all the water has evaporated.

Step 2

Preheat oven to 400ºF. Spray a baking sheet with cooking spray and set aside.

Step 3

Remove tofu from packaging and place between two pieces of paper towel or wrap in a tea towel. Place the wrapped tofu on a plate and put a cast-iron pan on top of the tofu (or anything heavy). Let sit for 10 minutes in order to remove as much moisture as possible.

Step 4

Slice peppers and onion and then place in a medium-sized bowl. Add olive oil and spices and toss until combined. Place on one half of the baking sheet.

Step 5

Remove tofu from the towel and chop into bite-sized cubes. In a medium-sized bowl, toss tofu with spices.

Step 6

Heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add tofu and saute for 5 minutes. Then, transfer to baking sheet.

Step 7

Bake tofu and peppers at 400ºF for around 15 minutes, tossing halfway.

Step 8

Heat a small pot over medium/high heat.

Step 9

Place all ingredients for the beans into pot and bring to a boil. Once simmering, remove from heat.

Step 10

Assemble bowls by equally separating quinoa, tofu, peppers, and black beans into four equal bowls and enjoy! Serve with avocado, fresh cilantro, and a squeeze of lime.