Vegan Bowl with Tofu and Vegetables

Cut tofu into cubes and press out liquid

Preheat a pan over medium heat and add coconut oil if needed

Cook tofu for a few minutes, stirring frequently, until golden brown and slightly crispy

Deglaze with a splash of soy sauce

Cook for 1-2 more minutes on low-medium heat, stirring frequently

Preheat oven to 400°F, cut potatoes and pumpkin into cubes, toss with oil and salt, and bake until golden

Chop avocado, cherry tomatoes, cucumber, and red cabbage

Assemble all ingredients in a bowl and add hummus