Cook the quinoa: Add rinsed quinoa and 2 cups water to a pot with a pinch of salt. Bring to a simmer, cover, and cook 15 minutes. Turn off heat and let steam, covered, 5 minutes. Fluff.

Prep the tofu: Press tofu for 10–15 minutes to remove moisture. Cut into 1-inch cubes and pat dry.

Season the chickpeas: On a lined baking sheet, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper. Spread out in a single layer.

Roast chickpeas and broccolini: Add broccolini to the same sheet (or a second one). Toss with a drizzle of oil, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, flipping halfway. Chickpeas should be crisp and broccolini tender with charred tips.

Make the harissa glaze: In a small bowl, mix harissa, maple syrup, soy sauce, smoked paprika (if using), and a squeeze of lemon juice. Adjust heat and sweetness to taste.

Sear the tofu: Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add tofu and cook 6–8 minutes, turning to brown all sides. Sprinkle with a pinch of salt.

Glaze the tofu: Lower heat to medium. Pour the harissa glaze over tofu and toss until coated and sticky, 1–2 minutes. Remove from heat. Add lemon zest for brightness.

Make the tahini drizzle: Whisk tahini, lemon juice, maple syrup, salt, and warm water until smooth and pourable. Add more water as needed.

Assemble bowls: Divide quinoa between bowls. Top with glazed tofu, roasted chickpeas, and broccolini. Drizzle with tahini sauce and finish with herbs, seeds, and extra lemon if you like.