Preheat oven to 400 F (200 C). Grab a medium to large baking sheet pan (make sure it fits inside your oven) and line it with parchment paper.
Take pre-pressed tofu out of the package and cut into cube-like shapes. Add it to the baking sheet pan and set aside. Next, grab asparagus and snap off the ends. (You can also cut off the ends with a knife on a cutting board). Add the asparagus to the baking sheet next to the tofu.
Grab a small bowl or small measuring cup and add your olive oil, lemon juice, garlic powder, black pepper, and sea salt. Whisk until fully combined.
Then pour ¾ of your marinade over both tofu and asparagus reserving some for later use. Using your hands, toss marinade with tofu and asparagus making sure the marinade coats evenly. Add to your preheated oven and bake for about 15 minutes until tofu is a yellow caramelized color.
While tofu and asparagus are baking prepare your Quick Cook Brown Rice. Add water or broth to a medium-size pot and bring to a rolling boil. (It will boil faster if you cover the pot with a lid).
Add rice, lower heat to a simmer, and cook covered for 10-15 minutes. Once done, remove the pot from heat and let stand for 5 more minutes, covered so that it can fluff up and absorbed the liquid. Then take the remaining of your marinade and pour it over brown rice. Mix well.
By this time, your tofu and asparagus will be done. Allow cooling for 5 minutes. Serve your Sheet Pan Dinner by diving your tofu, asparagus, and quinoa all into 3 portions.
Store in refrigerator in 3 divided meal prep containers for up to 3 days. It is NOT freezer friendly.