Cook your quinoa according to the package directions.

While your quinoa is cooking, get to work on the tofu. Gently slice the block of tofu into ½ inch pieces.

Place the slices of tofu between two cloth napkins or dishtowels. Carefully press the tofu to remove as much of the moisture as possible. You don’t want to break the tofu, but you do want to press firmly to really dry your tofu out. Trust me on this one, if it is too moist, it will fall apart when it’s cooking and be very mushy. GROSS.

Slice your dried tofu into 1-inch squares.

Heat a wok or large non-stick pan over medium heat. When hot add your tofu in an even layer. (I recommend doing this in two batches.) Allow it to cook for about 3 minutes or until browned and then flip it with a spatula. Cook for another 3 minutes and remove it from the pan.

In a mixing bowl, combine the garlic, lime juice, soy sauce, oyster sauce, Sriracha, and honey. Mix well. Add the tofu to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes.

While your tofu is marinating, go back to the quinoa. Heat 1 tbsp olive oil in a wok or large sauté pan. When hot, add the garlic, carrots, onions, and bell peppers and sauté for 2 minutes. Add the peas and sauté for another 3 minutes until they are cooked through (aka warm and tender).

Add the quinoa, soy sauce, and Sriracha and heat through.

When your tofu is marinated, heat your wok/pan over medium heat. Remove the tofu from the marinade and add it to the wok. Cook for about 2 minutes until heated through. Pour the marinade over the tofu and cook for another 1-2 minutes, until it thickens. (Be careful not to let it burn!). Remove it from the heat and stir in the basil.

Divide the stir-fried quinoa among four bowls. Top with basil tofu and garnish with scallions, cucumber, and lime wedges if using. Get zen with your badass vegetarian meal. Namaste, bitches.