2 cups broccoli florets
2 cups oyster mushrooms
2-4 Tbsp safflower oil for pan-saute
7 one-inch rectangle planks of firm tofu, pressed and patted dry

Tofu Marinade:
2 Tbsp sumac
3 Tbsp tamari
3 Tbsp minced ginger - paste product (I used Ginger People brand)
1/2 tsp fine black pepper
2 tsp chili powder
2 Tbsp maple syrup

added salt/pepper to taste
additional sumac for finishing veggies

Coconut Ginger Red Quinoa:
2 cups cooked red quinoa (how-to cook quinoa here)
2 Tbsp coconut milk
3 Tbsp inced ginger paste
1/2 cup golden raisins
salt to taste
garnish: 1 small orange, sliced