Press the Tofu (1 package) and cube it.
In a large bowl, mix Soy Sauce (1 teaspoon), Ginger Garlic Paste (1 teaspoon), Chili Sauce (1 teaspoon), Chili Sauce (1/2 teaspoon), and Lemon Juice (1 teaspoon). Taste and add additional Salt (to taste) if needed.
Add the cubed tofu to it and toss to combine. Let it sit for about 30 minutes to an hour. Preheat your oven to 350 degrees F (180 degrees C).
Place tofu on a baking sheet and bake in the preheated 350 degrees F (180 degrees C) oven for about 30 to 40 minutes turning once in the middle.
While the tofu bakes, heat Olive Oil (1 teaspoon) in a medium saucepan and add Cumin Seeds (1/4 teaspoon). Add Quinoa (1 1/4 cup) and Water (2 1/2 cup).
Bring the water to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Heat Olive Oil (1 teaspoon) and add Cumin Seeds (1/2 teaspoon). Add Broccoli Florets (2 cup) and Soy Sauce (1 teaspoon) and cook until broccoli is tender. Taste and season with Salt (to taste).
Place quinoa in a bowl and toss with Olive Oil (1 teaspoon), Lemon Juice (to taste), and Salt (to taste). Top with tofu, brocolli, sliced Avocado (2) and chopped Tomato (2) for garnish. Serve.