First, make the baked tofu. Preheat oven to 400. Press tofu to remove as much of the liquid as possible. If you have a tofu press, this is ideal, but I place mine in between layers of paper towels with a baking sheet and a few cookbooks on top for about 10 minutes. Pat dry and cut into 8 slices.
Stir the Bragg's, sesame oil, ginger, and garlic together in the bottom of a small baking dish. Lay down the strips of tofu and let them marinate for about 30 minutes, flipping over after 15 minutes.
Place marinated tofu strips on a baking sheet and bake for about 20 minutes, flipping once halfway through. This will get you tofu that is browned but not chewy. If you like your baked tofu chewy, you can extend the baking time up to 40 minutes.
While the tofu is baking, combine quinoa and vegetable broth or water in a small saucepan. Bring to a boil and simmer until quinoa is tender, 12-15 minutes. Set aside.
Prepare the sauce by blending together all ingredients. Stir half of the sauce into the cooked quinoa and reserve the other half for serving.
To serve, make a bed of quinoa in each bowl. Layer the edamame, Napa cabbage, and mango and avocado slices on top. Sprinkle with sliced green onions, crumbled nori, and sesame seeds. Serve with the remaining sauce. Enjoy!