Cook the quinoa according to package instructions.

Remove the tofu from the package and put in a tofu press or wrap with several towels and place under very heavy books for about 20 minutes.

While the quinoa is cooking, dice the onion and heat on medium in a large frying pan for a few minutes, stirring often.

In a small frying pan, heat 1/2 c. water with the paprika, cumin, and curry over medium low. Let the flavors meld for a few minutes, and then add the spices to the onion. Heat all ingredients together, adding more water if needed, for about 5 minutes.

Dice the carrots and broccoli, add to the onion mixture, and cook on medium-high heat for about 10 minutes.

Slice the mushrooms, add to the mixture, and cook for 5 minutes.

Break apart the tofu into small pieces over the pan. Chop the kale and add to the pan, and cook for about 5 more minutes, until the tofu is heated through and the kale is softened.

Sprinkle the nutritional yeast on top of the mixture, and stir well. Remove from heat.

Spoon about 1/2 c. of the quinoa into bowls, and add about 1 c. of the veggie mixture on top. Top with as much sriracha sauce as you like. Enjoy!