Spiced Tofu & Spanish Quinoa Tacos

Press and crumble the drained extra-firm tofu into small bite-sized pieces.

Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve.

Finely mince the garlic clove.

Finely chop the fresh cilantro.

Cut the lime into wedges.

Slice the avocado.

Combine the rinsed quinoa, vegetable broth, tomato paste, minced garlic, half of the ground cumin, and a pinch of salt in a small saucepan over medium-high heat.

Bring to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer until all liquid is absorbed and the quinoa grains show visible spiraled germ rings, about 12 to 15 minutes.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat the olive oil in a skillet over medium-high heat.

Add the crumbled tofu, chili powder, smoked paprika, remaining ground cumin, and remaining salt.