Press the tofu for 10 minutes. To do this, use a tofu press or place tofu between two plates. Weigh down the top plate with a bag of beans or a can.
After pressing, cut tofu into one inch cubes. Place the cubes in a shallow dish or plastic bag for marinating.
Stir together the marinade ingredients in a small bowl: BBQ sauce, apple cider vinegar, water, hot sauce. Coat the tofu in the marinade. Let marinate for at least 30 minutes and up to 24 hours.
Heat a cast iron or non-stick skillet over medium high heat. Add one tablespoon neutral oil. Once hot, add the tofu (don't add the marinade). Saute each side for 2-3 minutes, or until browned and crispy.
In a small bowl, mix together coleslaw ingredients: mayo, apple cider vinegar, mustard, sugar, salt and optional hot sauce. Drizzle on top of shredded cabbage. Stir to combine.
Remove stems from the kale and tear leaves into bite-size pieces. Heat two teaspoons olive oil in a large pan over medium high heat (I usually use my cast iron pan that the tofu is cooked in). Once hot, add the kale, minced garlic and pumpkin seeds. Saute until kale is wilted, about 3-4 minutes.
To make one bowl: Add ¼ of the tofu (3-4 pieces), ½ cup quinoa, ½ cup coleslaw, and ¼ of the kale. Enjoy drizzled with extra BBQ sauce!