Cook the quinoa. Prepare the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.

Roast the sweet potatoes. Preheat the oven to 425°F. Add the diced sweet potatoes to a large baking sheet. Toss with olive oil, cornstarch, garlic powder, paprika, salt, and pepper until evenly coated. Spread into a single layer and roast for 25–30 minutes, flipping halfway through, until fork-tender and lightly crispy on the edges.

Prep the tofu. If not using super firm tofu, press it first to remove excess moisture. Cut or tear the tofu into bite-sized pieces and place in a large bowl. Toss with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, smoked paprika, chili powder, thyme, oregano, onion powder, salt, and pepper. Toss until evenly coated.

Cook the tofu (choose one method).

Air Fry: Preheat air fryer to 400°F. Arrange tofu in a single layer (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden and crispy.

Pan Fry: Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer and cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.

Make the slaw. In a large bowl, whisk together the Greek yogurt, apple cider vinegar, hot honey, mustard, lime juice, salt, and pepper. Add the cabbage and carrots and toss until fully coated. Set aside.

Make the honey mustard dressing. In a small bowl or jar, whisk together the Dijon mustard, olive oil, hot honey, apple cider vinegar, salt, and pepper until smooth.

Assemble the bowls. Divide quinoa between bowls. Top with roasted sweet potatoes, crispy tofu, and slaw. Drizzle generously with the honey mustard dressing and serve immediately.

Storage Instructions – Store each component separately in airtight containers in the fridge for up to 4 days. Reheat tofu and sweet potatoes before serving.