Preheat oven to 200C, 400F, gas Mark 6
Cut the tofu into 2cm cubes. Place in a bowl add the chilli flakes or fresh chilli and 1tsp Honea and 1tsp of soy sauce, gently stir until the tofu is coated in the spice mix. Place on a baking sheet and bake for 20 - 25 minutes, until tofu has crisped up - keep an eye on it so that it does not burn, turning occasionally.
While tofu is baking, heat a pan of water until boiling then add the broccoli and cauliflower florets - cook for 3-4 minutes, then drain and set aside.
In a small bowl mix together the remaining soy sauce, rice wine vinegar, sliced spring onion and Honea.
Once the tofu is cooked, heat a frying pan over medium-high heat. Add the broccoli, cauliflower, tofu and quinoa and cook for 2 - 3 minutes until warm. Add sauce, toss to coat and cook for another 1 - 2 minutes. Add sesame seeds and stir then serve straight away.
To serve place in a warmed bowl and sprinkle over the toasted sliced almonds and a little fresh parsley (optional)