Curry Tofu Sautee

Ingredients:
2 servings of organic firm tofu
2c Broccoli
.5 Zucchini cut lengthwise thin
.5 Yellow Squash cut lengthwise thin
.25c Onion chopped
.25c Fennel bulb chopped (totally optional)
1 clove Garlic diced
.5 tsp Olive Oil
2/3c Quinoa cooked

Instructions:
Cook the quinoa. I soak it in water for 20 minutes and drain using a sieve. Put the drained quinoa into a pot of boiling water. I don't measure it, it's not picky. Boil for 20-30 minutes until you see the little curly-q's show up. Drain. I cook enough to last for the week since it reheats well.

Drain and dry the tofu. I use a few paper towels to soak up the excess moisture from the tofu. Crumble into pan with olive oil and cook on medium high heat until brownish and the excess moisture is gone. Add broccoli, onion, garlic, squash, zucchini, fennel, and spices of your choice. For this dish I went for a curry flavor with Cumin, Turmeric, and Paprika, and Kosher salt.

Sautee and serve over quinoa.