Air Fried Tofu Over Rice

1lb extra firm tofu, pressed & drained

1-2 sweet potatoes

2 avocados

2 cups rice

1/2-3/4 cup quinoa (or just rice)

2 cups chick peas

3 tomatoes

red onion

fresh spinach

Original Marinade (save leftovers as a dressing)

1/4 cup balsamic vinegar

1 T Olive oil

1 T soy sauce or tamari

2 cloves of garlic or tsp jarred garlic

1/2 tsp honey

1 tsp oregano

1 tsp thyme

1/2 tsp black pepper

Or try this: 

2 tsp paprika

1 tsp onion powder

2 tsp jarred garlic

2 T soy sauce

2 T oil

1 tsp black pepper

salt to taste

The night before:

Press tofu over night then cut it into thirds (to make three sheets) then three columns and four rows.

The next morning:

Marinate the tofu until dinner prep time.

30ish minutes before dinner time: 

Slice a sweet potato and bake at 400 for 15 minutes then flip it to the other side for another 15 minutes.

Cook tofu in preheated air fryer at 375 for 7 minutes, flip, cook seven more minutes. May need five more minutes until brown and firm.

Cook quinoa for 1 minute in instant pot. Let pressure release naturally. Cook rice as usual. Mix together.

Serve over rice/quinoa with slices of tomato, avocado, and red onion. Add spinach and chick peas too. Yum! Serves 8?