Roasted Cauliflower Chipotle Tofu Veggie Bowl Recipe | ChefDeHome.com

Ingredients

• 1/2 head Cauliflower, broken into small florets or chopped
• 250 Grams Tofu, firm or extra firm
• 3 tbsp Chipotle in Adobo, 2 chilies plus a tablespoon sauce
• 2 tbsp Olive Oil
• 1 tbsp Agave Syrup
• 3 tbsp Lime, juice, divided. More wedges for serving.
• 1 tsp Oregano
• 1 Garlic, large clove
• 1/2 tsp Cumin Powder
• 1/2 Cup Sour Cream
• 3-4 tbsp Cilantro, leaves, chopped
• 1 Jalapeno, sliced, for serving (optional)
• 1 Cup Salsa, medium
• Avocado, optional
• Red Onion, small diced, optional
• 8 Oz Black Beans, drained
• 2 Cups Quinoa, cooked