Step 1. Cook the quinoa (if using) in water or vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.
Step 2. Press the extra-firm tofu and slice the block widthwise into 8 equal-sized rectangles.
Step 3. Dip all sides of the tofu rectangle into the nondairy milk, then into the flour mixture until evenly coated. Then dip it into the quinoa.
Step 4. Use the back of a spoon to press the quinoa onto the front and back of the tofu rectangle until evenly coated. Repeat for the other seven tofu rectangles.
Step 5. Bake the tofu for 15 minutes. Gently flip the rectangles over and bake for about 10 minutes more, or until crispy and golden-brown. Or air fry to get it extra crispy in less time.
For the Buddha bowl: Serve the crispy tofu with rice, cucumber slices, green onion, and a generous drizzle of the spicy mayo dressing.