- Roast the vegetables with seasoning (BAM spice, parsley, basil) and little oil at 425F for 15 - 20 minutes, tossing once in between. Also, add the tomatoes to roasting.
- Cook quinoa and fluff with a fork after cooling
- Mix rest of the ingredients with quinoa - olives, jalapenos, chopped dill with a little salt, etc
- Assemble in bowls - quinoa, roasted vegetables, tofu, and sauce and serve immediately