Crispy Lemon Tofu

Preheat the oven to 425°F. Halve the lemon. Drain the tofu and pat dry with paper towels. Cut into 1 inch cubes. Using a peeler, peel the cucumber into ribbons. Add just half the lemon juice, cucumber ribbons, Cashewgurt, and a pinch of salt and pepper to a medium bowl and toss to combine. Peel the butternut squash, halve lengthwise, and scoop out the seeds. Cut into 1-inch cubes.

Add the cubed butternut to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 18 to 22 minutes.

Peel the garlic. Drain the roasted red peppers. Add the garlic, roasted red peppers, red wine vinegar, just ¼ cup pepitas, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper to a blender. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.

Place a large nonstick skillet over medium-high heat with the remaining pepitas and cook until toasted, about 3 to 4 minutes. Transfer the toasted pepitas to a small bowl. Return the nonstick skillet to medium-high heat with 1 tbsp olive oil. Add the cubed tofu and a pinch of salt and cook until crispy in places, about 4 to 5 minutes. Squeeze the remaining lemon juice over the tofu.

Make a 1 inch tear in the top of the precooked quinoa bag and microwave for 1 minute. Divide the quinoa between bowls and top with the crispy lemon tofu and butternut squash. Drizzle everything with romesco sauce and sprinkle with toasted pepitas. Serve with yogurt cucumbers. Enjoy!