Golden-crisp baked tofu in a savory-sesame glaze crowns herb-bright lemon quinoa with garlicky sautéed kale and spinach—vibrant, satisfying, and weeknight-quick.
Cook the Quinoa: Rinse 1 cup (180 g) quinoa under cold water. Combine with 2 cups (480 ml) water or vegetable broth and cook until fluffy. Toss with olive oil, lemon juice, lemon zest, parsley, cilantro/dill, and sliced scallions; set aside.
Prep the Tofu: Press tofu to remove excess moisture, then cut into bite-sized cubes. Toss with cornstarch, garlic powder, sea salt, and black pepper. Arrange on a parchment-lined sheet, drizzle with olive oil, and bake at 450°F (230°C) for 20–25 minutes, flipping halfway, until crisp and golden.
Make the Sauce: In a small saucepan, whisk vegan stock, soy sauce, vinegar, sesame oil, and cornstarch. Heat over medium, stirring, until slightly thickened and glossy. Add minced garlic and optional grated ginger for deeper flavor.
Coat the Tofu: Transfer hot crispy tofu to a bowl and toss with the warm sauce until evenly glazed.
Sauté the Greens: In a skillet, warm olive oil with minced garlic and finely chopped shallot. Add kale and cook until slightly wilted, then add spinach; sauté just until tender and bright. Season with a pinch of salt and pepper.
Assemble & Serve: Spoon herbed quinoa into bowls, top with sauced tofu and sautéed greens. Garnish with toasted sesame seeds, extra herbs or scallions, and a drizzle of sesame oil or a squeeze of lemon.