Bake the tofu
-1 Preheat the oven to 375 F.
-1 Pat the tofu dry and cut into cubes. Marinate it in the coconut aminos, then gently toss it in a bowl with the tapioca flour, nutritional yeast, salt and garlic powder.
-1 Layer the tofu on a parchment lined baking sheet and drizzle with the olive oil. Bake for 30 minutes, flip the pieces and bake for an additional 15 minutes.
Prepare the grains
-1 While the tofu bakes, prepare the grains.
-1 To cook the brown rice, pour the rice into a pot with 1 tsp of olive oil on medium heat. Toss together for 1 minute to lightly toast the rice, then add 1 1/4 cups of water. Cover the pot, bring the water to a boil then reduce the heat to low, and let it simmer for about 40 minutes, until all the water is absorbed.
-1 Remove the pot from the heat and let it sit covered for 5-10 minutes, then fluff with a fork and lightly season with salt.
-1 To cook the quinoa, add the quinoa and 3/4 cups water or vegetable broth to a medium pot. Cover the pot and bring it to a boil, then reduce the heat and let it simmer for 15 minutes, until all the water is absorbed.
-1 Remove from the heat and let it sit covered for 10 more minutes, then fluff with a fork and lightly season with salt.
Spicy Tahini
-1 To prepare the tahini sauce, whisk together all ingredients in a small bowl until creamy. You can also double the recipe and add it to a blender cup to blend.
Assemble the bowls
-1 Once the grains and tofu are ready, assemble your bowls as desired and serve with the spicy tahini sauce.
