1 Cook quinoa in a small pan according to packet instructions. Remove the quinoa from heat and set aside to cool.
2 Spray a large non-stick frying pan with olive oil and place over medium heat. Season tofu with cracked black pepper. Cook tofu for 2–3 minutes each side, or until golden. Set aside to cool.
3 Layer quinoa, mushrooms, shallots, tofu, currants, orange segments, celery and almonds in two jars. Place lids on jars and refrigerate overnight.
4 Combine the sesame oil, miso paste, mirin, garlic (if using) and the reserved orange juice in a small screw-top jar. Shake to combine. Refrigerate overnight.
5 When ready to eat the salad at work, pour the dressing over and scatter with sesame seeds. Serve.