Wrap tofu in paper towel and press under a weight (eg.tins of beans on a board) to remove water. Cut into small cubes.

Heat a large non-stick frypan over high heat. Add mushrooms and cook for 3-4 minutes until golden. Transfer to a plate. 

Add tofu to pan and allow to cook for a few minutes before turning. Continue to cook for 5 minutes or until golden. Sprinkle over paprika and toss to coat.

Toss quinoa, tomatoes, mung beans, mushrooms and tofu together to combine. 

Transfer to a serving plate, top with avocado, squeeze over lemon, season with salt and pepper and serve.