Ingredients

1 block of tofu, pressed

1/4 c pesto

sunflower seeds

8 grape tomatoes halved and roasted

1 c corn

1.5 c spinach

2 c cooked quinoa

Preparation

1.Roast tomatoes at 425 for 10 min. 2. heat olive oil and cook tofu and spinach 3. add corn and quinoa and cook until warmed through 4. stir in pesto, seeds and tomatoes 5. top w/ shredded cheese