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Heat the garlic-infused olive oil in a large skillet over medium heat. Add the chives, paprika, cumin, garam masala, turmeric, salt, black pepper, cayenne, chickpeas, and tofu. Stir occasionally and cook for about 5 minutes, until the tofu starts to get a little crisp on the outside.
Add the diced tomatoes and allow the mixture to simmer for about 20 minutes while you prep the rest of the ingredients.
To assemble the bowls, fill with a base of cooked quinoa, then top with the chickpea-tofu mixture. Drizzle with lemon juice and more olive oil, if desired. Garnish with the diced cucumber and fresh parsley.