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Slice the tofu into 6 pieces and place in an 8x8 baking dish. Combine the rest of the ingredients in a bowl and mix to combine. Pour the marinade over the tofu and place in the fridge to marinate for 30-60 minutes - the longer the better.
Meanwhile, add the rinsed quinoa & broth to a sauce pan and bring to a boil. Cover, lower the heat and simmer for 15-20 minutes. Or until the liquid is absorbed. Transfer to a large bowl and allow to cool while you prep the rest of the ingredients.
Preheat the oven to 425 degrees. Place the tofu in the oven and cook for 30-40 minutes, or until the tofu has a nice char - place under the broiler for the last couple minutes to make it extra crispy.
While the tofu is cooking, add the rest of the salad ingredients to the quinoa and toss to coat. Taste and adjust the seasonings as needed.
Remove the tofu from the oven and slice. Add the tabbouleh to plates and top with tofu - spoon the extra oil from the baking dish over the tofu. Serve with the extra toppings.