Mix up the marinade ingredients and then pour it over the slices of tofu. Bake in the oven.
While the tofu bakes, fry the chopped leeks and garlic for a few minutes, until the leeks look translucent and soft.
Sprinkle in the spices until fragrant, stir well. Also add in the tomato puree.
Add the rinsed quinoa and stock. Bring up to a simmer and cook for 20 minutes, stirring occasionally to keep from sticking.
Once the quinoa is cooked, add the sweetcorn, beans and lime juice and season with salt. Stir everything together until the beans and sweetcorn are hot.
Squeeze in the lime juice and then serve with the tofu – three slices per bowl.