Use a cheese grater to grate your tofu. Add to a lined baking sheet, toss in teriyaki sauce and cornstarch and bake at 400 °F for 40 minutes, or until crispy, tosing halfway through.
Slice your veggies and add them to a large bowl with your cooked and cooled quinoa and the rest of the salad ingredients.
Make your pineapple sesame vinaigrette by blending together all ingredients. Season to taste.
Add your crispy tofu on top, along with your dressing. Toss, serve and enjoy!
