Tofu Scramble with Sautéed Spinach and Ginger-Soy Quinoa

Pat the firm tofu dry and crumble it into bite-sized pieces using a fork.

Heat the sesame oil in a non-stick pan over medium-high heat. Add the crumbled tofu and cook for 5-6 minutes until the edges turn golden and slightly crisp.

Add the spinach to the pan and toss until just wilted, about 1 minute. Season with soy sauce and freshly cracked black pepper.

In the same pan, stir in the cooked quinoa, heating until warmed through and slightly toasted.

Transfer to a bowl and top with the finely diced fresh apple for a crisp, sweet contrast that cuts through the savory umami of the soy and tofu. Serve immediately.