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Prepare the quinoa by soaking it overnight, then cooking according to package directions. This deactivates phytic acid that can block mineral absorption.
Prepare the marinated tofu: Press tofu for at least 30 minutes to remove excess water. Cut into ½-inch cubes. Mix tamari, sesame oil, date paste, garlic powder, and ginger in a shallow dish. Add tofu cubes and marinate for at least 20 minutes (or up to overnight). Sprinkle with sesame seeds and either bake at 375°F for 20-25 minutes or pan-fry until golden brown.
Make the dressing by whisking together all dressing ingredients. The black pepper activates turmeric's curcumin, while the lemon juice's vitamin C enhances iron absorption from the spinach.
Arrange the spinach in a bowl and top with the cooked quinoa, soaked almonds, pumpkin seeds, avocado, marinated tofu, and sweet potato.
Drizzle with the lemon-turmeric dressing just before eating.
Enjoy immediately, ideally away from coffee or tea, which can inhibit mineral absorption. Remember to chew thoroughly to begin the digestive process and maximize nutrient extraction!