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Instructions:
In a medium saucepan, combine the well-rinsed quinoa, tofu cubes, water, and bouillon.
Bring to a boil over high heat, reduce heat to medium, then cover and simmer for 15 minutes or until the quinoa seeds are nearly translucent and the curly germ has lifted from the body of the seed.
Meanwhile, place the prepared vegetables in a medium mixing non-aluminum mixing bowl, preferably with a tight fitting lid.
Add the dressing ingredients, then stir until the vegetables and dressing are well combined.
When the quinoa is done, transfer to a fine meshed strainer, then rinse under gently running cold water until cooled.
Gently fold the cooled quinoa and tofu into the vegetable and dressing mixture until well combined.
Cover and refrigerate the salad until ready to serve.
If desired, just before serving, add the sesame seeds and/or cilantro, then stir gently to redistribute the dressing.