Preheat oven to 375 degrees. Line a baking pan with foil and spray with non-stick spray.
Slice tofu into 1/2-inch thick slabs.
Mix together tofu marinade ingredients (sesame oil, soy sauce, rice vinegar, water, chili paste and tahini) in a medium bowl. Add tofu and gently toss well to combine.
Spread tofu pieces in a single layer on baking sheet, and bake for 15-20 minutes, or until golden and firm in texture, flipping pieces about halfway through. Remove from oven when baked to desired consistency, and let cool to room temperature.
While tofu bakes, add quinoa to a medium saucepan, with 2 cups water and salt if desired. Bring to a boil, then reduce heat, cover and let simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Fluff with a fork, and let cool.
Combine shredded cabbage, edamame, carrots, and scallions in a large salad or mixing bowl. Toss well to combine and set aside.
Combine dressing ingredients in a small bowl or jar and whisk or shake well to combine.
Cut cooled tofu into 1-inch chunks if desired.
Toss tofu and quinoa with vegetables and toss with desired amount of dressing.