1. Cook 50g dry quinoa according to the package instructions until tender, then drain and fluff with a fork. 2. Pat the tofu dry and cut into cubes. Toss the cubes with 1 tsp olive oil, 1g cumin, and salt and pepper to taste. Cook in a non-stick pan for 6-8 minutes until golden and crisp on the outside, or air fry at 190°C for 10-12 minutes. 3. In a bowl, combine 60g mixed greens, 80g halved cherry tomatoes, 50g diced cucumber, and 30g thinly sliced red onion. 4. In a small jar or bowl, whisk together 15g tahini, 10ml lemon juice, 15ml water, 5g maple syrup, 3g minced garlic, salt and pepper to taste, and 5g chopped fresh parsley or 1g dried parsley until creamy and smooth. 5. Add cooked quinoa and sautéed tofu to the vegetables, drizzle with the dressing, and toss gently to coat evenly.