Drain the tofu and press it for at least 15 minutes and up to 1 hour. To press without a tofu press, wrap the tofu in a clean kitchen towel and place it on the counter with something heavy, such as a bowl, on top.

Preheat the oven to 425°F, positioning the rack on the bottom shelf. Cut the pressed tofu into 1-inch cubes or strips. Toss with the oil and San-J Organic Tamari Soy Sauce. Add additional seasoning, if desired.

Spread the tofu in a single layer on a baking sheet. Bake for about 20 minutes, or until browned and crispy around the edges.

While the tofu cooks, combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until the quinoa is tender and the water has been absorbed.

While the quinoa cooks, wash and prepare the spinach, carrots, radishes, and avocado.

Divide the spinach among 4 large bowls. Add the cooked quinoa, crispy tofu, avocado, shredded carrots, and radishes, arranging each ingredient in sections for a colorful presentation.

Drizzle each bowl with the desired amount of San-J Hoisin Sauce and serve immediately.