Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almond milk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve. While the quinoa is cooking, preheat the oven to 210ºC. Grease a baking sheet and set aside.

In a small bowl, whisk together peanut butter, remaining 1/4 cup of almond milk, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almond milk as needed).

Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.

Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro, sesame seeds and wasabi and soy sauce almonds for extra crunch. Enjoy immediately!