To begin, line two baking sheets with parchment paper and preheat the oven to 400°F/200°C. Slice the tofu into bite-sized cubes and arrange them in a single layer on one of the baking sheets. Roast them for approximately 15 minutes or until they turn golden brown on the edges. After removing the tofu from the oven, let it cool down.

While the tofu is cooking, prepare the red pepper by slicing it into thin strips. Place the pepper on the second baking sheet and roast it for 10-15 minutes until it becomes tender and slightly browned.

While waiting for the red pepper to roast, cook the quinoa in a medium-sized saucepan with water. Bring it to a simmer over medium heat for around 15 minutes. After that, remove the saucepan from the heat source and let it sit for 10 minutes. Fluff the quinoa with a fork and season to your liking.

In another saucepan, boil water, and cook the broccoli florets for around 5 minutes until they are tender yet still firm. While the broccoli cooks, prepare the spinach and avocado. Rinse the spinach and dice the avocado.

When everything is ready, combine everything in a large mixing bowl and top it off with a layer of beet hummus. Sprinkle some salt and pepper on top, drizzle it with olive oil, and squeeze lemon juice over the salad before serving.