Step 1

Preheat the oven to 375°F.

Step 2

Prepare Tofu: Transfer the tofu rectangles to a large Ziploc bag or reusable container. Add the cornstarch, and salt. Toss the bag until the tofu is fully coated.

Step 3

Cook Tofu: Add enough oil to cover the base of a large skillet. Heat the oil over medium-high heat. Once the oil is shimmering, add the tofu and cook for about 4 minutes on each side, or until crispy and golden brown. Add coconut aminos to cover the base of the skillet and cook the tofu on both sides until dark brown in color. Set aside. (For oil-free, see notes below.)

Step 4

Combine: Transfer the quinoa to a 2-quart casserole dish. Add the red onion, kale, sun-dried tomatoes, and vegetable broth. Stir to combine. Use the back of the spoon to press the ingredients down until submerged. Place the tofu rectangles evenly on top without submerging. Cover the dish with aluminum foil.

Step 5

Bake covered for 30 minutes. Remove the foil and bake for 20 minutes more.