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Prepare your quinoa according to package. For extra flavor, replace the suggested amount of water with vegetable broth.
In an airtight container add in the cornstarch, garlic powder, ½ teaspoon dry thyme, salt and pepper and mix well. Add in your tofu, seal your container and give a gentle toss to completely coat your tofu.
Heat up a large skillet over medium high heat and then add half your oil allowing a minute to warm through. Add in your tofu pieces making sure they fit in one even layer, then allow to cook undisturbed for about 3 minutes or until your tofu has become golden, then flip and cook on the opposite side for an additional 3 minutes or until the tofu has seared.
To the pan, add in your Brussels sprouts and remaining thyme. Continue to stir occasionally, allowing the Brussel sprouts to start lightly browning and searing on both sides, about 4-5 minutes. Once cooked to your liking, remove from heat and prepare the kale.
Add the kale, lemon juice and a pinch of salt to a large mixing bowl and gently rub the kale until it turns a deeper green color and softens.
Now assemble your salad. Top your greens with the quinoa and tofu mix and give a good toss to combine. Serve your salad mix with the additional toppings including the sliced apples, pecans, and dried cherries. Then drizzle with your dressing and serve.