Preheat the oven to 200°C
Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated
Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes
Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together so that all the pieces are lightly coated
Then place onto a parchment lined baking tray
When the butternut has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes
When your butternut is baking and your broccoli is ready to go into the oven, put your tofu on to press. Leave the tofu to press for 20 minutes
Put your quinoa on to cook. Place the quinoa and water into a saucepan and bring to the boil
Reduce the heat to low, cover, and let it simmer until tender and most of the liquid has been absorbed (about 15-20 minutes). When cooked, fluff with a fork
When your tofu is finished pressing, cut it into cubes
Heat the olive oil in a frying pan and then add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up
Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu
Remove from the heat and set aside
Add all your ingredients for the tahini soy dressing (except for water) to a bowl or jug and whisk it up together
Then add in just enough water to bring it to the desired consistency
When everything is cooked and ready make up your buddha bowls
Add quinoa to the middle of the bowls and then stack up the roasted butternut and broccoli along the sides along with some tofu and then add some coriander, sliced cherry tomatoes and sliced avocado.
Pour over the dressing.