Cut the Tofu into crouton sized croutons and marinate in Worchestire Sauce. set aside

Boil the quinoa in soup stock in 1.5qt stock-pot (it needs to be big enough to fit all the other vegetables) for about 10-15 minutes.

While quinoa is cooking, saute the garlic, mushrooms and onion. (i sometimes add another tablespoon of onion soup mix to the vegetables, optional) When they are browned remove from pan.

In the same pan, lightly seared the cubes of tofu until each side is lightly browned and lightly crunchy.

When quinoa is cooked, add in the spinach, mushrooms, garlic & onion mixture and the tofu. Stir well until combined.

Remove from heat, cover and let sit for about 10 minutes (until spinach is wilted)

Optional sprinkle with freshly grated Parmesan Cheese while hot