Preheat the oven to 375ºF and line a baking sheet with parchment paper. If you’ve pressed the tofu, unwrap it and cut into 1-inch cubes and place in a medium bowl. Sprinkle the brown rice flour, salt, garlic powder, and black pepper and toss to coat all the tofu. Transfer to the baking pan and bake for 30 minutes. No need to flip.
While the tofu is baking cook the edamame, blend the spicy mayo, and prepare the zucchini, cucumber, and avocado.
Edamame: Place the frozen edamame in a small pot and cover with water. Bring to a boil and then simmer for 3 to 5 minutes. Drain and set aside.
Spicy Mayo: Drain the cashews and place in a high-speed blender with the water, lime juice, and hot sauce. Blend until smooth and add more water if needed to thin. Set aside.
Quinoa: Reheat the quinoa if desired. Remember you can serve this bowl hot or room temperature.
Now it’s time to assemble! Use the quinoa as the base of each bowl and then place the remaining ingredients in sections (baked tofu, edamame, avocado, zucchini ribbons, chopped cucumber). Drizzle with spicy cashew sauce and garnish with sesame seeds and spring onions. Serve with shoyu/tamari/soy sauce and additional hot sauce if desired.