Add the broccoli, carrots and cauliflower to the coffee grind basket. Add 8 cups of water to the water basin. Turn the machine on to brew. When there is about 7 1/2 cups of water in the carafe, turn the machine off. Discard the water in the carafe and add the quinoa to the carafe. Place the carafe back on the warmer and turn the machine back on. Allow the remaining 1/2 cup of water to drip onto the quinoa. Let the quinoa sit on the warmer for 30 minutes after the drip cycle is complete. The vegetables can stay in the basket and continue to steam.
Meanwhile, whisk together the soy sauce, orange juice, sesame oil and sugar in a medium bowl. Add the tofu and gently toss to coat. Set aside to marinade for 10 minutes.
Remove both the coffee grind basket and carafe from the machine. Set aside. Keep the warmer on. Carefully place 1 marinated slice of tofu on the warmer. Cook until warmed through, about 2 per minutes per side. Repeat with the second marinated slice of tofu.
Put the cooked quinoa in a medium serving bowl and top it with the steamed vegetables, tofu, kale, crispy chickpeas and dressing.
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