Thoroughly rinse the quinoa, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
Slice the tofu, then mix it with 1 tablespoon of lime juice, a little olive oil, and salt. Let it marinate for 10 minutes.
In a grill pan or regular skillet, cook the tofu slices for 3-4 minutes on each side, until golden brown.
In another pan, heat the olive oil and sauté the onion until translucent. Add the garlic and ginger, then stir.
Sprinkle in the curry powder and turmeric, then add the coconut milk. Mix well and cook for 10 minutes.
Whisk the tahini with 1 tablespoon of lime juice, then drizzle into the curry sauce for a richer flavor.
To serve, place the quinoa in a bowl, then arrange the grilled tofu on top. Sprinkle with black sesame seeds and fresh cilantro, then drizzle with the curry-lime tahini sauce.
Serve immediately and enjoy this delicious, nutritious, and colorful meal!
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