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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the tofu into rectangles of about 2x1-inch and ½-inch thickness. Alternatively, you can simply cut it into bite-size cubes. Transfer to the prepared baking sheet and arrange into an even layer, making sure the tofu slices don't overlap each other.
In a small bowl, whisk together the maple syrup, soy sauce, oil, and black pepper. Generously brush the tofu slices with half of the sauce. Bake for 10 minutes.
Using a fork, flip each tofu slice and brush with the remaining sauce. Bake for another 5 minutes. Remove from heat and let it cool.
Bring a large pot of water to a boil, add the quinoa, and cook until tender, according to the package instructions. If you have already cooked quinoa, use about 3 cups.
Prepare the dressing: in a small bowl, mix the vegan pesto, olive oil, lime juice, maple syrup, garlic, and salt.
To a large mixing bowl, add the cooked quinoa, chopped cucumber, shredded carrots, red onion, sun-dried tomatoes, baby spinach, and baked tofu. Pour in the dressing and stir well to coat everything. Serve at room temperature, or let it chill for about 2 hours in the refrigerator.