Cook the quinoa according to package instructions.

While quinoa cooks, heat a large skillet or frying pan a tad higher than medium with the olive oil. While the pan heats up, shred the tofu with a box grater. Once the oil is shimmering, add the shredded tofu and a big pinch of salt. Cook, stirring every 2 minutes, until the tofu is golden and crisp (will take about 15-18 min). Add the spices and cook for an additional 2 minutes, then reduce heat to medium low. Add 1 ½ cups of the BBQ sauce. Cook for 2-3 more minutes, stirring regularly, to allow sauce to warm through and coat the tofu.

While the tofu cooks, cut the fennel in half lenthwise, then cut out and discard the core (at the root end). If stems and fronds are attached, remove them and save them for another use. Thinly slice the fennel and add it to a large bowl. Thinly slice the apple then add it to the bowl along with the shredded cabbage and thinly sliced scallions. Whisk together the mayo, lime juice, chopped cilantro, and a good pinch of salt. Pour the dressing over the slaw then toss to coat. Taste it, then add more salt as needed. If you prefer it sweeter, add a splash or two of maple syrup. 

Serve the BBQ tofu over cooked quinoa with the slaw and the leftover BBQ sauce on the side. Garnish with additional sliced scallions if desired. 

Keep leftovers of each component stored separately. Reheat leftover quinoa and shredded BBQ tofu in the microwave or on the stove top, adding a splash of water as needed.