Cook quinoa as directed on package; set aside.

Cut tofu into cubes. Heat 2 teaspoons oil in a large skillet over medium. Add tofu and allow to slightly brown. Add chopped kale and freshly grated ginger; toss gently with the tofu. Cook for 1-2 minutes; remove from skillet.

Cut broccoli into small florets, peel and slice carrots into match sticks. Add a teaspoon of olive oil to same skillet used for tofu; heat over medium. Add broccoli and carrots and saute for 4-5 minutes (longer if you prefer a softer bite. This is especially a good idea with toddlers). Season with salt, pepper, basil and sriracha (omit this if you would like a milder taste). Toss together to coat veggies. Remove from heat.

Place quinoa into each of four bowls; add tofu, carrots and broccoli. Gently slice spinach and add to bowls. Top with pineapple chunks or serve on the side.