Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare Baking Sheet. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Marinate Tofu. In a bowl, toss the cubed tofu with soy sauce, olive oil, and cornstarch until well coated.

Step 3: Prepare Vegetables. In a separate bowl, toss the sliced red bell pepper, zucchini, broccoli florets, and cherry tomatoes with olive oil, salt, and pepper.

Step 4: Arrange on Baking Sheet. Spread the tofu cubes evenly on one side of the prepared baking sheet. Spread the vegetables evenly on the other side of the baking sheet.

Step 5: Bake. Bake the tofu and vegetables for 25-30 minutes, or until the tofu is golden and crispy and the vegetables are tender, stirring halfway through.

Step 6: Make Tahini Dressing. While the tofu and vegetables are baking, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or agave nectar), soy sauce, and minced garlic. Add warm water, one tablespoon at a time, until the dressing reaches a smooth and pourable consistency.

Step 7: Assemble Bowls. Divide the cooked quinoa or grains evenly among serving bowls.

Step 8: Top with Tofu and Vegetables. Top each bowl with the baked tofu and roasted vegetables.

Step 9: Drizzle and Serve. Drizzle the tahini dressing over the top. Serve the Baked Tofu and Veggie Bowls immediately, optionally garnished with fresh herbs or sesame seeds.

These instructions are easy to follow.