Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Toss sweet potato with 2 tablespoons olive oil salt and pepper on a baking sheet; spread out in an even layer.
Step 3
Roast sweet potato in the preheated oven until soft about 20 minutes.
Step 4
Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender about 30 minutes. Place in the refrigerator to cool.
Step 5
Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
Step 6
Mix flour cornstarch garlic powder salt and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
Step 7
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned about 20 seconds per side.
Step 8
Place 3 tablespoons olive oil lime juice Dijon mustard garlic powder cumin salt and pepper in a jar. Seal and shake well to make dressing.
Step 9
Pour dressing into a large bowl. Add sweet potato tofu cubes avocado mixed greens broccoli red bell pepper capers and basil; toss to combine.
Step 9
Divide quinoa among serving plates; top with sweet potato salad mixture.