Preheat the oven to 350 degrees F.

On a large sheet pan lined with parchment paper, add the veggies to one half of the pan. Add the tofu cubes and garlic bulb to the other half of the pan.

Drizzle the oil, cumin, garlic powder, turmeric, salt, and pepper over the tofu, veggies and garlic. Keep the garlic whole and halved through the middle, you will use it later in the sauce. Toss the veggies and tofu in the oil and seasonings, coating evenly.

Bake in a preheated oven for 30 minutes, tossing the veggies and tofu every 10 minutes or so.

Bake for a final 10 minutes to cook the veggies through and crisp up the tofu.

Meanwhile, make the quinoa.

When the veggies are done, remove the pan from the oven. Allow to cool slightly.

Lastly, make the sauce. Carefully squeeze the cooked garlic into a bowl. Add the Greek yogurt, lemon zest, juice, salt and pepper. Mix with the soft garlic until everything is well blended.

To serve, spoon a bed of quinoa into the bottom, followed by veggies and tofu, then finish with the sauce. Serve immediately.