• Drain tofu, then press at least 15 minutes and up to an hour. To press tofu without a tofu press, wrap in a clean towel and allow to sit on the counter with weight on it, like a heavy bowl.
• Preheat oven to 425º with the rack on the bottom shelf. Dice pressed tofu into 1-inch cubes, or into strips if preferred. Toss with oil, San-J Tamari Soy Sauce, and seasonings if desired. Spread tofu onto a baking sheet in one layer. Bake 20 minutes or until brown and crispy around the edges. 
• Meanwhile, prepare quinoa. Add 1 cup dried quinoa and 2 cups filtered water to a medium pan, and bring to a boil, then turn down to a simmer and cover. Cook on low with a lid for 12-15 minutes or until done. 
• While quinoa is cooking, prepare veggies and divide into 4 bowls if serving right away. To serve, layer spinach, quinoa, tofu, avocado, carrot, and radish into a large bowl and drizzle with desired amount of San-J Hoisin Sauce. 

For Meal Prep:

• Divide chopped veggies, cooked quinoa, and baked tofu into single-serving containers and refrigerate up to 5 days.
• When ready to eat, drizzle with desired amount of San-J Hoisin Sauce and enjoy!