Black Pepper Tofu Quinoa Salad

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Cut the tofu into rectangles of about 2x1-inch and 1/2-inch thickness. Alternatively, you can simply cut it into bite-size cubes. Transfer to the prepared baking sheet and arrange into an even layer, making sure the tofu slices don't overlap each other. 3. In a small bowl, whisk together the maple syrup, soy sauce, oil, and black pepper. Generously brush the tofu slices with half of the sauce. Bake for 10 minutes. 4. Using a fork, flip each tofu slice and brush with the remaining sauce. Bake for another 5 minutes. Remove from heat and let it cool. 5. Bring a large pot of water to a boil, add the quinoa, and cook until tender, according to the package instructions. If you have already cooked quinoa, use about 3 cups. 6. Prepare the dressing: in a small bowl, mix the vegan pesto, olive oil, lime juice, maple syrup, garlic, and salt. 7. To a large mixing bowl, add the cooked quinoa, chopped cucumber, shredded carrots, red onion, sun-dried tomatoes, baby spinach, and baked tofu. Pour in the dressing and stir well to coat everything. Serve at room temperature, or let it chill for about 2 hours in the refrigerator. 8. This quinoa salad will keep for up to 3 days in the refrigerator.