Wash and chop the squash into 2 halves, and roast them (brushed with oil) at 250 C for 30 minutes, till the flesh is almost tender, and there are crispy bits of skin.
Cook the quinoa as per instructions on the packet;
Meanwhile, chop the pepper into long shards, finely chop the onion and 4 cloves of garlic, and chop the tofu into small cubes.
In a pan on heat, add 2 tbspns of oil, and start sautéing the onions and garlic; do this for a minutes, and add in the chopped pepper; saute for another 2 minutes, and then add the tofu. Braise the tofu for a minute and take the mixture off the heat, and keep it aside.
After the pumpkin is roasted, cut it up with your hands into small pieces, and add them to the onion-pepper mixture.
Add a tbspn of mustard and season with salt, and combine.
In another pan, heat 2 tbspn of oil on medium heat, add the remaining mustard, the remaining 2 mashed up cloves of garlic, and stir the mixture for 20 seconds; add the basil leaves, and let them wilt for about 10 – 15 seconds, and then take the pan off the stove.
Arrange your dish with the vegetables, and quinoa, and top the dish off with the mustard and basil oil, and serve warm!