Chop and dice vegetables. Cook quinoa in a pot with water.
In a wok, cook until tofu gets slightly brown and crispy on the outside. Remove and set aside.
Toss in carrots, onions, and cabbage, cook until slightly soften. Then, add in peppers, mushrooms, soy sauce, salt and pepper until soften, and then lime juice and the majority of parsley.
Assemble bowl with quinoa on the bottom, then vegetable and tofu. Top with parsley. Enjoy!