Defrost package of Tofu Creations as directed and pour contents into a bowl.
Use a slotted spoon to take the tofu cubes out of the sauce and place on a parchment lined baking sheet.
Place the diced sweet potato on the same baking sheet and drizzle a couple of tablespoons of the remaining sauce on top.
Bake at 425 F for 20 minutes.
Meanwhile, heat a skillet over medium heat. Add the swiss chard with 2 tablespoons of the sauce. Sauté 2 minutes.
To assemble: Toss the quinoa with all the remaining sauce. Place a large scoop of quinoa at the bottom of each of 4 bowls. Top each with some tofu, swiss chard, sweet potato and avocado.
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