Tofu and Zucchini Scramble with Sesame-Ginger Soy Glaze

Press the firm tofu between paper towels to remove excess moisture, then crumble it into coarse, egg-like pieces.

Heat a non-stick skillet over medium-high heat. Add the diced zucchini and sauté for 3-4 minutes until it begins to soften and take on a slight char.

Add the crumbled tofu to the pan, tossing gently until it is heated through and slightly golden.

In a small bowl, whisk together the soy sauce and honey. Pour this glaze over the mixture, tossing quickly to coat; the sugar will caramelize and smell aromatic within 30 seconds.

Fold in the pre-cooked quinoa to integrate, allowing it to toast slightly in the remaining pan juices.

Remove from heat immediately. Serve in a shallow bowl, garnished with a pinch of black pepper and fresh scallions if desired.