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Preheat the oven to 200°C (400°F) fan-forced and line two baking trays with parchment paper.
Spread 1 ½ cup cooked quinoa onto one tray in an even layer. Bake on the lower oven rack for 20-25 minutes, tossing halfway through, until lightly golden and crispy.
Using the large holes of a box grater, grate 15 ⅞ oz firm tofu into a bowl. Add 1 tbsp olive oil, 1 ½ tsp sriracha, ½ tbsp maple syrup (for tofu), ½ tbsp soy sauce (for tofu), and 1 tsp garlic powder, then toss until evenly coated.
Spread the coated tofu onto the second tray and bake for 25-30 minutes, tossing halfway through, until golden and crispy.
Meanwhile, whisk together 3 tbsp hulled tahini, 1 ½ tbsp soy sauce (for dressing), 1 lime, juiced, 1 ½ tbsp maple syrup (for dressing), 1 garlic clove, minced, and 1 tsp ginger, minced until smooth.
Add 2 ½ cup kale, finely chopped, ¼ red onion, sliced, ½ avocado, sliced, 1 cucumber, sliced, 3 ½ oz boiled edamame, and ⅓ cup green onion, chopped to a large salad bowl along with the crispy quinoa and crispy tofu. Drizzle over the dressing, toss to combine, and serve.