Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
3. Step
Add the butternut squash and beets to ¼ of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Step
Add the tofu to another ¼ of the baking sheet and brush with pesto.
5. Step
Bake for 10 minutes, then remove from the oven.
6. Step
Flip the tofu, then add the cauliflower and broccoli to another ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
7. Step
Bake for 10 minutes, then remove from the oven.
8. Step
Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
9. Step
Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
10. Step
Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
