Spicy Korean Quinoa, Veggie & Tofu Bowls

Ingredients

• ¼ cup fresh orange juice
• 3 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 (14-ounce) package extra-firm tofu (well-drained and cut into ½-inch cubes)
• 3 tablespoons gochujang (Korean fermented red chile sauce)
• 4 tablespoons vegetable oil
• 3 cloves garlic
• 8 ounces thickly sliced baby bella mushrooms
• 8 cups thinly sliced napa cabbage (1 medium)
• 4 cups sliced zucchini
• ½ teaspoon salt
• 4 cups hot, cooked quinoa
• 1 large, ripe avocado (sliced)
• ¾ cup spicy (kimchi)
• 4 teaspoons black or white sesame seeds