Cut the tofu into cubes approximately 2cm thick and place in a pan of water to boil. When the tofu pieces start to rise to the water's surface, drain the water and blot the tofu dry. Combine the honey, tamari, lime juice, garlic, ginger and crushed coriander root and pour the marinade over the tofu, carrot and sweet potato. Set aside to marinate for about 30 minutes.
Rinse 1 cup of quinoa with water. Place in a pan with 2 cups of fresh water and bring to the boil. Reduce to simmer, cover the pan with a lid and cook for 15 minutes.
While the quinoa is cooking, fill a large pan with about 6cm of water and bring to the boil. Place a steamer basket inside the pan and a heatproof bowl on top (you could also use a parcel made from foil to steam the veggies in). Add the sweet potato to the bowl, cover and steam for 7 minutes.
Remove the cover and add the carrots to the bowl, cover and steam for a further 5 minutes. Next, add the tofu, asparagus, zucchini, mushrooms and spring onions. Stir gently and cover again to steam for a further 4 minutes. Sprinkle the coriander over the top. Serve over quinoa.
This recipe serves 4 but can easily be scaled back to serve 1 or 2, by reducing the amount of quinoa and serving slightly less veggies.