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Preheat the oven to 400°F (200°C). Drain and press excess liquid from the tofu. Crumble the tofu into small pieces, place on a baking sheet, add olive oil and soy sauce, and bake for 10-15 minutes or until crispy and browned.
While the tofu is baking, rinse the quinoa using a mesh strainer. In a medium-sized pot over medium heat, add olive oil. Toast the quinoa for 5 minutes, stirring occasionally. Add the vegetable broth (or water) and bring to a simmer. Cover, reduce heat to low for 10-15 minutes. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
Whisk together the peanut butter powder, rice vinegar, sriracha, sesame seed oil, soy sauce, agave, lime juice, garlic powder, black pepper, and hot water in a container and set aside.
Massage kale until tender. Dice red onions, red bell peppers, cucumbers, and purple cabbage. Shred the carrots.
Add all the prepared ingredients to a bowl, and drizzle with the spicy peanut sauce. Top with sprouts, cilantro, green onions, and crushed peanuts.