Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, gently toss the tofu cubes with cornstarch, a pinch of salt, pepper, garlic powder, and paprika to create a light coating.
Spread the tofu onto the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.
Lightly roast your mixed vegetables (broccoli, red bell pepper, and carrot) in a drizzle of olive oil, salt, and pepper for about 15 minutes, or steam if preferred.
Warm the chickpeas and edamame slightly, either in the microwave or by a quick pan warm-up, adding a dash of salt.
In a small bowl, mix the tahini with a splash of water, lemon juice, and a pinch of salt to create a smooth, pourable sauce.
Assemble your Buddha bowl by layering the cooked quinoa as the base, then topping with baked tofu, chickpeas, edamame, and roasted vegetables.
Drizzle the tahini sauce over the bowl and serve immediately.