Cut block of tofu into 4 even slices to create rectangles or squares about 1/4 inch thick.
Mix together the mustard, olive oil, Worcestershire sauce and dissolved miso together. Pour over tofu and turn tofu, making sure all the tofu gets coated.
Place tofu in refrigerator and allow it to sit for at least 20-30 minutes, turning it over halfway through the time. While it’s marinating, make the breading and start the slaw.
Make quinoa breading
Mix together the quinoa with the Cajun seasoning, paprika, garlic powder and onion. Add salt and pepper to taste.
Spread out quinoa on a baking sheet covered with parchment paper. Place in the oven and cook for 20 minutes to dry and toast the quinoa. Stir at 5 minute interval while the quinoa is cooking.
Remove from oven and allow to cool.
Mix the olive oil, vinegar, mustard and agave together. Add salt and pepper to taste.
Combine the slaw vegetables together. Drizzle dressing over the top. Use your hands to massage the dressing into the slaw. Allow it to sit in refrigeration while the tofu cooks so the flavors can meld. Just before serving, top with mandarins, blue cheese and pumpkin seeds.
Bread and cook tofu
Turn up the oven to 400 degrees F.
Once the quinoa has cooled enough to handle, dip the tofu into the quinoa mainly covering the two larger surfaces of each piece.
Place on a baking tray lightly sprayed with baking spray.
When all tofu is coated, place in oven and cook for ten minutes. Turn over the rectangles and cook for an additional 10 minutes. The quinoa should be lightly browned and the tofu hot when it’s ready.
When tofu is ready, remove from oven and serve with slaw.
Any variety of quinoa works for this recipe but i like the visual appeal of a mix of colors. I’d recommend using tri-colored or half white and half red.