Cube the Tofoo. Mix together the cornflour, paprika, chilli flakes and parsley, and roll the Tofoo cubes in the mix.
Heat the vegetable oil in a frying pan. Fry the Tofoo until crisp and golden.
If using a slow cooker; add all of the ingredients other than Tofoo, quinoa and rocket, set to medium heat for 2-3 hours. Stir the Tofoo through and serve with quinoa cooked according to package instructions.
If using a pan, fry the mushrooms and set aside.
Fry the onions, celery and garlic. Add the peppers and cook until soft.
Add the tomatoes, sugar and spices. Add the sweet potatoes and simmer until soft. Add the beans and simmer until warm. Stir the mushrooms through until warm.
Cook the quinoa according to package instructions.
Top the quinoa with the chilli or mix the two together and serve on a bed of rocket topped with Tofoo.