Tofu Spinach Quinoa with Cashew Cream!

1 c. cashews 

1 c. quinoa

2 t. olive oil

12 oz. firm tofu, pressed and diced

1 t. sriracha

2 T. curry powder

8 c. fresh spinach

1 t. black pepper

Pour 1 c. hot water over cashews and let soak for several minutes or overnight.  Puree cashews with some of the water in a food processor until smooth.  Simmer quinoa with 2 c. water and 1 T. curry powder for 15 minutes or until water is absorbed.  Meanwhile, saute tofu in a hot oiled pan.  Season with sriracha and 1 T. curry powder and cook until browned.  In another large skillet, saute spinach until wilted.  Top cooked quinoa with spinach and tofu.  Spoon cashew cream sauce over the top.