Cut block of tofu into 1-inch cubes and press out the water with paper towel.Place something heavy (like a large plate or cookbook) over the paper towel while you cook the rest of the ingredients.
Cook quinoa or other grain according to package directions. I have a whole post about how to cook quinoa here, if needed! Next, heat 2 tsp coconut oil in a large pan over medium. Add minced garlic and cook for a couple minutes until brown and fragrant. You can add chopped onion here too if you'd like (I simply don't tolerate onion well).
Add the quartered mushrooms to the pan and sauté for 5-mins. Add the chopped zucchini, peppers, and tomatoes next, sautéing for another 5-mins. Add baby spinach and continue to sauté until it wilts.
Next, pour coconut milk into the pan overtop of the cooked veggies. Stir spices into the coconut milk, bringing everything to a boil. Reduce heat and allow the coconut curry to simmer for about 15 minutes, allowing the milk to reduce and thicken. If necessary, adjust seasonings to taste.
Meanwhile, toss the cubes of tofu in cornstarch until coated. In a separate pan, heat remaining 1 tsp of coconut oil and cook tofu for 7-10 minutes, until crispy on all sides. Remove from heat.
Stir the tofu into the veggie-curry mixture. Serve quinoa into bowls and top with coconut curry. Enjoy hot!