Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper.
Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish.
Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.
Place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time. Set aside.
For the Quinoa Bowls
Cook the quinoa in water or vegetable broth according to package directions.
While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
Toss the cooked quinoa with the veggies, and set aside.
Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. Toss with the quinoa and veggies. Season with salt and pepper, to taste. Divide the quinoa into 2 bowls, then top each with the slices of tofu and a tablespoon of chopped peanuts.
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