Make the citrus-soy marinade: In a medium bowl whisk together 2 tbsp soy sauce/tamari, 2 tbsp fresh orange juice and 2 tsp lime juice, 1 clove minced garlic and 1/2 tsp freshly ground black pepper. The acid from the orange and lime brightens the tofu and the soy provides umami — marinating both seasons and lightly tenderizes the tofu's exterior.

Marinate the tofu: Pat the 300 g extra-firm tofu completely dry with a clean towel (removing surface moisture helps it brown). Add the tofu cubes to the marinade, toss gently to coat and let sit 12–15 minutes at room temperature. Because extra-firm tofu is dense, a short surface marinade is enough to flavor the outside; pressing beforehand ensures a firmer, crisper sear.

Cook the quinoa: Rinse 150 g dry tri-color quinoa under cold water in a fine-mesh sieve (this removes quinoa's bitter saponins and keeps the final grain tasting clean). Combine rinsed quinoa and 300 ml water (or low-sodium vegetable broth for extra flavor) in a small saucepan, bring to a boil, then reduce to a low simmer, cover and cook undisturbed for 12–15 minutes until water is absorbed. Let rest off the heat, covered, for 5 minutes and then fluff with a fork — resting finishes steaming the grains and keeps them light and separate.

Prepare the grilled corn: If your corn kernels are not yet grilled, brush fresh corn cobs with a little oil and char on a hot grill or skillet 8–10 minutes until golden and slightly blackened, turning frequently; then slice off the kernels. Charring adds smoky-sweet depth that plays against the citrus and the BBQ vinaigrette.

Sear the tofu for maximum texture: Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat and add 1 tbsp olive oil. When the oil is shimmering (but not smoking), arrange marinated tofu cubes in a single layer without crowding — crowding traps steam and prevents browning. Sear undisturbed 3–4 minutes until a deep golden crust forms, then flip and brown the other sides, total 8–10 minutes. Browning creates the Maillard reaction — deep flavor and a satisfying crispy exterior.

Finish the tofu: In the last 1 minute of searing, add the remaining 1 clove minced garlic and 1 tsp orange juice (optional quick splash) to the pan and toss the tofu to glaze. The hot pan will bloom the garlic and caramelize the marinade for an extra punch of flavor. Transfer tofu to a plate and keep warm.

Warm the grilled corn and dress: In the same skillet (no need to wash entirely—use the fond for flavor), add the grilled corn kernels and toss quickly over medium heat just to warm (45–60 seconds). This picks up any browned bits and integrates flavors. Stir in 2 tbsp smoky BBQ vinaigrette to coat the corn; the acidity and smoke will marry the sweet corn and the citrus-tofu notes.

Assemble the bowls: Divide the fluffy quinoa between two bowls as the base (quinoa holds sauces well). Arrange seared tofu cubes, warm smoky corn, and sliced avocado over the quinoa. Spoon any remaining pan juices or a light drizzle of the smoky BBQ vinaigrette over the bowls.

Garnish and serve: Sprinkle chopped cilantro or sliced scallion over each bowl and add a lime wedge. Serve immediately — contrast of hot quinoa/tofu with cool avocado and tangy vinaigrette is what makes this bowl feel restaurant-calibrated.

Leftovers & storage: Store tofu and quinoa separately in airtight containers in the fridge up to 3 days. Keep avocado aside until serving to avoid browning. Reheat tofu in a skillet to re-crisp rather than microwaving — it preserves texture.