Flavorful Vegan Bowl with Quinoa and Tofu

Cook quinoa according to package instructions.

Drain and press a block of tofu to remove liquid.

Slice the tofu and place it in a marinade made of 2 minced garlic cloves, 1/4 cup soy sauce, 1 tablespoon sriracha, and 1 tablespoon maple syrup. Let it sit in the fridge for a while, preferably overnight for best results.

Set air fryer to vegetable setting at 400F and cook the tofu for about 14 minutes, turning halfway through.

Trim and slice Brussel sprouts in half, season with salt and pepper, and cook in air fryer on vegetable setting at 400F for about 10 minutes, shaking halfway through.

Slice sweet potato into bite-size pieces, season with garlic powder, salt, pepper, and a little paprika, then set air fryer to French fry setting at 430F and cook for about 10 minutes, shaking midway through.

Heat a pan over medium-high heat and add a little sesame oil.

Cook whole baby portobello mushrooms for about 10 minutes, shaking the pan occasionally and checking for brownness, then add a few dashes of soy sauce at the end and remove from the pan.

Add whole cherry tomatoes to the same pan and cook for about 7-10 minutes over medium-high heat until they start to burst.

Build the bowl by assembling all the cooked components together.