Tofu Buddha Bowl with Cinnamon Myrtle & Tahini Dressing

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp organic coconut oil
• ½ block tofu
• 3 tbsp soy sauce
• ¼ tsp toasted sesame oil
• 1 clove garlic, grated
• 2 tsp maple syrup
• ¼ red cabbage
• 1 cucumber, sliced
• 2 carrots
• 1 cup chickpeas
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp Cinnamon Myrtle Powder
• 1 pinch of sea salt
• Sliced dragonfruit
• Sliced grapefruit
• ¼ cup tahini
• Juice of ½ lemon
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Sea salt, to taste
• Ground whole black pepper, to taste