Winter Bowls – Grand Fete

Ingredients

• 1 block extra firm tofu
• 1 large purple beet (or two small beets), peeled & diced into 1/2" cubes
• 1 large golden beet (or two small beets), peeled & diced into 1/2" cubes
• 1 fennel bulb, stalks removed, cored, and thinly shaved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 cup quinoa
• 2 cups vegetable stock
• 1 tablespoon cornstarch
• 1 red onion, thinly sliced with a mandoline
• 1 large carrot, shaved and rolled
• 4 cups arugula
• 1/3 cup shelled pistachios
• Fresh mint leaves, torn for garnish
• 3 tablespoons olive oil
• 1/4 cup tahini
• 1 teaspoon fresh ginger, minced
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons water (as needed, to thin)
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1 clove garlic, minced