Preheat your oven to 400°F (200°C). Press the tofu to remove excess water, then cut it into cubes. Toss tofu cubes with a pinch of salt, pepper, and a drizzle of olive oil.
Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes or until edges are golden.
While the tofu bakes, rinse 1 cup of quinoa and cook it according to package instructions until fluffy. Set aside.
For the chickpeas, if using canned chickpeas, rinse and drain them thoroughly. Toss chickpeas with spices like paprika, garlic powder, salt, and a small amount of olive oil. Spread on a separate baking tray and roast in the oven for about 20 minutes until crispy.
Dice the red bell pepper and roughly chop the spinach. In a large bowl, combine the cooked quinoa, roasted tofu, crispy chickpeas, bell pepper, and spinach.
In a small pot, boil water and cook a medium egg to your liking (soft or hard boiled). Once cooked, peel and slice the egg, then gently mix it into the pilaf or serve it on top.
Toss everything together, adjust seasoning with salt and pepper if needed, and serve warm.