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Put the miso, apple cider vinegar, soy sauce, spices and olive oil in a medium bowl and mix to combine.
Cut the tofu into 1cm wide slices and then in 1 cm square cubes. Bring a medium pot of salted water to the boil and add the tofu. Bring it back to the boil and simmer for 2 minutes.
Drain and immediately add to the marinade. Toss to combine, cover and refrigerate for a minimum of 30 minutes, or overnight if possible.
Decant the quinoa into a bowl and microwave according to packet instructions. Allow to cool, then add to the tofu, along with the herbs, grated carrot, spring onions and cherry tomatoes.
Mix the tahini with the lemon juice and whisk in 2-3 tablespoons of water until you have a pourable consistency. Pour onto the vegetables and toss everything together until combined. Season one last time with salt and pepper and serve.