Drain tofu by slicing block in half (like a book) and gently pressing between paper towels.

Cut into cubes and place in shallow bowl.

Add soy sauce and red pepper flakes, stir gently to coat tofu.

Marinate for a minimum of 15 minutes.

Place in 350° oven on baking sheet lined with parchment paper for 20 minutes.

While the tofu is baking heat a medium saucepan over medium heat and add 1/4 cup vegetable broth. Add onion, garlic, ginger, and salt and stir to combine. Cook for 5-7 minutes, or until the onion is golden, stirring occasionally.

Add dry quinoa and turmeric to the pan and stir to coat. Cook for 1-2 minutes to allow the quinoa to toast slightly, and then pour in the coconut milk and 1 cup vegetable broth (or water, if using). Raise the heat to high and let the liquid come to a boil.

Once boiling, cover saucepan and reduce heat to low to bring everything to a simmer. Simmer for 20 or so minutes, or until just about all of the liquid has been absorbed.

Once the liquid is absorbed, remove the saucepan from the heat, stir in the chopped kale and let it sit for 5 minutes. Fluff quinoa with a fork, and top with baked spicy tofu prior to serving.