Place quinoa, water and salt in a saucepan and bring to the boil. Simmer, covered for 10 minutes. Place broccoli on top of quinoa to steam and continue to cook quinoa and broccoli for another 5 minutes. Rest covered for 5 minutes.

At the same time, place tofu on a plate lined with paper towel. Cover tofu with more paper towel and press down gently to absorb as much liquid as possible. Set aside.

Heat oil a large non-stick frypan over medium-high heat. Cut tofu into thin triangles and cook for 2 minutes each side until golden. Transfer to a plate.

Place sesame seeds on a saucer and press avocado in to coat one side.

Divide quinoa and broccoli between bowls and arrange tofu, avocado, carrot, cabbage and radish around the bowls. Squeeze over lime and season with salt and pepper to serve.