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Begin by preheating the oven to 180 degrees celsius then prepare the tofu, by cutting it into cubes, roughly 1 inch by 1 inch
Add the tofu to a baking tray and coat evenly in olive oil, salt and pepper, and then bake for 40 minutes, turning halfway
Next bring a small pan of water to the boil and add your quinoa, reduce to a simmer and cook for 10 minutes, or until the quinoa has expanded and is soft
Prepare your vegetables by finely shredding your lettuce, dicing the cucumber into small chunks and chopping the Sundried tomatoes into small segments
Prepare the dressing by mixing the tahini and balsamic vinegar together in a small pot or jug, the mixture will go dry and sticky, then add small splashes of water together until it combines into a creamy dressing.
Add all the vegetables, cooked quinoa, butter beans, and cooked tofu into a bowl and mix well.
Serve and top with the dressing, chopped basil and mixed seeds