Tofu & Quinoa with Gravy

Azumaya Seasoned Tofu--Asian Flavor
1 c quinoa
2 cans vegetable broth
McCormick Salt Free Garlic & Herb Seasoning

Spray a baking sheet with canola oil spray. Slice tofu to desired thickness (I like it about 1/2" thick) and place on oiled baking sheet. Bake at 350 for 15 minutes on each side (or until it has reached desired firmness).
In the meantime, put 1 can vegetable broth in medium saucepan and turn heat to high. Rinse quinoa well, and when broth has begun boiling, spoon in quinoa (it's too heavy to pour in, you'll burn yourself!). Cook for 15-20 minutes, until water is absorbed.After removing all quinoa from the pan, turn down heat and let 1-2 tablespoons of butter melt. Put enough flour in pan to absorb butter, and cook for a few minutes. Slowly pour enough broth into the butter/flour mixture to thin to gravy-like consistency. Add a small amount of McCormick Salt Free Garlic & Herb Seasoning (or seasoning of choice) to gravy. Use gravy on it all :)(Oh, and next time, I'll be sure to have some broccoli or another veggie side.)