Buffalo Tempeh Tacos with Radish Slaw & Ranch Dressing

Preheat oven to 425°F. Combine cauliflower, just 1/2 tsp turmeric, polenta, 2 tbsp olive oil, and ½ tsp salt in large bowl and toss to combine. Transfer to baking sheet and roast until cauliflower is slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-serving meal: use 1 tsp turmeric, 4 tbsp olive oil, 1 tsp salt)(TIP: Keep remaining turmeric for your own use.)

Combine quinoa, 1 ¼ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Stir in dill, lemon zest, just half the lemon juice, and set aside. (4-serving meal: use 2 1/2 cup water)

Combine kale, 1 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper in large bowl and toss to coat. Divide lemon dill quinoa and kale salad between bowls. Top with polenta crusted cauliflower. Drizzle with buffalo sauce and tzatziki. Tuck in! (4-serving meal: use 2 tsp olive oil)