In a pot, bring water to a boil and add quinoa. Reduce heat and simmer for 15 minutes.

In a pan, sauté cubed tofu until golden brown.

In a mixing bowl, combine cooked quinoa, chickpeas, sautéed tofu, spinach, carrots, and bell pepper.

Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.

Drizzle the dressing over the Buddha bowl and serve immediately.