Baked Tofu Buddha Bowl

Step 1. Preheat the oven to 400°F.

Step 2. To make baked tofu: in a mixing bowl, combine the tofu, canola oil, corn starch, ground cumin, and salt. Toss to coat. Bake for 25 minutes.

Step 3. To make baked broccoli: combine the broccoli, canola oil, ground cumin, and salt. Bake for 20 minutes.

Step 4. To make baked cauliflower: combine the cauliflower, canola oil, ground cumin, and salt. Bake for 40 minutes.

Step 5. To make baked red peppers: combine the red peppers and salt. Bake for 15 minutes.

Step 6. To make baked sweet potatoes: combine the sweet potatoes, canola oil, and salt. Bake for 40 minutes.

Step 7. To cook lentils: in a 2-qt pot or a saucepan, combine the mixture and lentils. Bring the pot to a boil over medium heat. Set the stovetop to low heat and allow it to simmer for 25 minutes covered or until the lentils are tender.

Step 8. In a 2-qt pot or a saucepan, combine the mixture and rice. Bring the pot to a boil over medium heat. Set the stovetop to low heat and allow it to simmer for 25 minutes covered or until the rice is tender.

Step 9. In a salad dressing shaker, combine the organic teriyaki sauce, sesame oil, nutritional yeast, and fresh ginger. Mix thoroughly.

Step 10. In a bowl, combine the baked tofu, baked broccoli, baked cauliflower, baked red peppers, baked sweet potatoes mixture, cooked lentils, and cooked rice.

Step 11. Serve with the organic teriyaki sauce mixture and sprinkle with the sesame seeds.