Step 1: Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 320ml (for 160g) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 2: While quinoa cooks, press excess water from tofu and cut into 1.5 cm cubes. In a large non-stick pan, heat 10ml olive oil over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Add 10ml soya sauce during the last minute of cooking. Set aside.

Step 3: Chop broccoli into small florets. Halve cherry tomatoes and dice cucumber. Rinse and drain chickpeas.

Step 4: In a small bowl, whisk together remaining 20ml olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper to make the dressing. Finely chop fresh parsley and stir into the dressing.

Step 5: Divide cooked quinoa between two large bowls. Top with pan-fried tofu, broccoli, cherry tomatoes, cucumber, and chickpeas. Drizzle generously with the lemon-herb dressing.