Drain the tofu, wrap in a clean dishtowel and lay a weighted object on top (like a pot or plate) and let sit for 15-20 minutes. Cook the quinoa according to directions. Keep covered and warm on the stove once cooked.
Preheat to oven to 400°F and line a baking sheet with parchment paper. Set aside. Unwrap the tofu and dice into 1-inch cubes and transfer the tofu to the parchment-lined pan. Season with salt and pepper and bake for 25 minutes or until the tofu is browned and firm.
Meanwhile, make the cashew curry sauce. Drain the cashews and add them and all other sauce ingredients to a blender. Blend on high until smooth. Transfer to a medium-sized pot and set aside
Cut the zucchini into spirals or julienned strips using a julienne peeler or a spiralizer, set aside.
When the tofu is just about done, warm the curry sauce on low heat, stirring until it thickens a little (do not boil!). Then add the tofu to the sauce and toss.
Now assemble your bowl! Divide your bowls into three sections made up of the quinoa, zucchini and curried tofu. Garnish with sprouts, cashews, sesame seeds and/or green onion.
Notes
Don’t soak the cashews longer than 8 hours or they will develop a bitter taste.