Crumble tofu and mince onion. Toss together in a bowl and sprinkle with umeboshi vinegar. Marinate for 30 minutes.
Rinse Quinoa. Place in pot with water and salt. Bring to a boil, reduce heat, cover, and simmer 15-20 minutes, adding the veggies on top, the last 5 minutes of cooking time.
Place vinegar, Mirin, toasted Sesame Oil and green onions in a small pan and heat over low heat just to warm. Remove from heat.
Spoon cooked Quinoa into a big bowl and allow to cool slightly. Add the tofu/onion mixture and the marinade. Toss well. Let sit for at least 15 minutes to allow the flavors to mingle.
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