Press extra-firm tofu for at least 20 minutes (or use pre-pressed). Cut into 1-inch cubes. In a large mixing bowl, combine olive oil, soy sauce, cornstarch, garlic powder, and black pepper. Add the tofu cubes and gently toss to coat evenly.

Preheat oven to 400°F (200°C). On a baking sheet lined with parchment paper, toss the cubed sweet potato with olive oil, smoked paprika, and salt. Spread in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway.

While sweet potatoes roast, preheat your air fryer to 375°F (190°C). Arrange the marinated tofu in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.

In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches your desired creamy, pourable consistency.

Divide the mixed greens, cooked quinoa, shredded red cabbage, diced cucumber, and halved cherry tomatoes evenly between two serving bowls.

Top each bowl with the crispy air-fried tofu and roasted sweet potatoes.

Drizzle generously with the creamy Tahini-Lemon Dressing. Sprinkle with pumpkin seeds and optional fresh cilantro or parsley before serving.