Press the extra-firm tofu between paper towels to remove excess moisture, then cut into small half-inch cubes.
Place the tofu cubes in an air fryer at 400°F for 12-15 minutes, shaking halfway through, until they are golden and crispy.
Pour the liquid egg whites into a large non-stick skillet over medium heat, cooking undisturbed until set like a thin crepe.
Slide the egg white crepe onto a cutting board, let it cool slightly, then roll it up and slice into thin, noodle-like protein ribbons.
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and creamy.
Combine the fresh spinach, cooked quinoa, crispy tofu, and egg white ribbons in a large bowl.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine before serving.