Envy-of-the-co-op salad

There are musicians who can play any song by ear. I don't have an ear for music, but I do have a palate for spices and an average ability to read ingredient lists. I also don't really like to pay for prepared food unless it's really good, but occasionally I treat myself and I try to use these opportunities as inspiration for new recipes. A few weeks ago I tried a great tofu-and-quinoa salad (sans spinach) from Albany's Honest Weight Food Co-op; that salad provided the inspiration for tomorrow's lunch (and tonight's late night snack).

Spinach, quinoa, and tofu salad:

• ~1/3 block firm tofu
• 1/2 cup uncooked quinoa, prepared in a rice cooker
• raw spinach
• 1 carrot
• scallions (few)
• cilantro (handful)
• suggested seasoning for tofu, to taste, using just a drop or a pinch each: canola oil, sesame oil, soy sauce or black vinegar, five spice powder, spoonful of sesame paste or peanut butter (alternate tofu seasoning with fresh spices suggested here)
• dressing: dash of sesame oil and soy sauce

You can either press and marinate the tofu as I do here or, more simply, cube the tofu and toss it in your sauces and spices directly in a pan before baking at 400 degrees. Bake about 10-15 minutes, or longer for crispier cubes. Meanwhile, wash and chop your spinach, peel and grate the carrot, and chop the scallions and cilantro. Once the tofu is done to your liking, toss all ingredients together and dress sparingly with sesame oil and soy sauce, being wary of overdressing the salad. Makes two "side" salads or one large salad.