Thai Cashew Bowl with Quinoa Tofu and Zucchini Noodles

Ingredients

• 4 oz. (125 g) extra-firm tofu
• 1/4 cup (2 oz./60 g) quinoa, preferably rainbow quinoa, rinsed and drained
• 1 Tbs. canola oil
• Kosher salt
• 3 cups (3 oz./90 g) baby spinach
• 1/4 cup (2 fl. oz./60 ml) Flower Child Thai Cashew Bowl Starter, plus more for drizzling
• 1 zucchini, peeled and spiralized using the chipper blade
• Watercress for garnish (optional)

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