Chop broccoli, tofu, and cucumber into bite-sized pieces.

Drain & rinse cooked chickpeas.

In a nonstick skillet pan, add 2-4 tbsp of water (or cooking spray) on medium heat. Add in cubed tofu and chickpeas. Cook until golden brown, stirring and adding water as needed.

Set aside.

Add in broccoli and some water. Cover with a lid to steam until tender.

Once bright green and almost cooked, add in 2-4 tbsp of water and cooked quinoa to warm up in the pan.

In a separate nonstick pan, add in cooking spray or water and cook the egg until desired doneness.

In a bowl, layer in cooked quinoa, broccoli, chickpeas, and tofu. Drizzle on dressing and then top with fried egg and cucumber.

Season to taste with soy sauce or salt & pepper.