1 can (14 oz/398 ml) quartered artichoke hearts, rinsed and patted dry
1 garlic clove, chopped
1 tomato, cut into thin wedges
1/4 cup (10 g) flat-leaf parsley leaves, torn
1 lemon, finely grated zest and juice
1 tsp dried oregano
Place the tofu in a heatproof bowl.
In a small pot, bring the water and salt to a boil. Pour over the tofu. Let marinate while you prepare the salad.
In the same pot, bring the water and quinoa to a boil. Season with salt. Cover and simmer over medium-low heat for 15 minutes or until al dente. Remove from the heat and let sit for 5 minutes. Fluff the grains with a fork.
Meanwhile, in a large non-stick skillet over high heat, cook the bell pepper in 2 tbsp (30 ml) of the oil for 2 minutes while stirring. Add the zucchini and continue cooking for 3 minutes or until the vegetables are nicely golden, stirring halfway through. Set aside in a large serving bowl.
Drain the tofu. Discard the liquid.
In the same skillet over high heat, brown the artichoke hearts for 1 minute in the remaining oil. Add the garlic and cook for 1 minute while stirring. Transfer to the bowl of grilled vegetables.
Add the tofu, quinoa, tomato, parsley, lemon zest and juice and oregano to the bowl of vegetables. Season with salt and pepper. Stir well to combine.