Preheat the oven to 400˚F (200˚C).
Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
Cook the quinoa according to the package instructions. Set aside.
Cut the tofu into 1- to 1½-inch cubes.
In a medium bowl, mix together 1½ teaspoons of the Hearty Seasoning, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
Spread the tofu in a single layer on half of a baking sheet and the seasoned squash on the other half
Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
To make the garlic tahini sauce, whisk together the garlic, tahini, lemon juice and zest, water, Hearty Seasoning, and salt in a medium bowl. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
To assemble the bowls, divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.