Place the rinsed quinoa in a medium saucepan with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it rest covered.

Heat the sesame oil in a large skillet over medium heat. Add the crumbled tofu and cook for 6 to 8 minutes, stirring occasionally, until the edges turn golden.

Add the minced garlic, grated ginger, and diced red bell pepper to the skillet. Stir and cook for 3 minutes until the pepper softens slightly.

Pour in the soy sauce and lime juice. Stir everything together and cook for 2 more minutes so the tofu absorbs the sauce.

Turn off the heat and fold in the Thai basil leaves until they just wilt. Stir the cooked quinoa into the skillet or keep it separate for serving.

Spoon the tofu-quinoa mixture into individual butter lettuce leaves and top with sliced green onions.