Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the pumpkin pieces on the tray, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Toss to coat evenly, then spread out in a single layer. Roast for 40 minutes, or until golden and tender, flipping once halfway.

Rinse the quinoa under cold water if needed. Add quinoa and vegetable broth to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add about ¾ of the kale and sauté for 3–5 minutes, or until wilted. Transfer to a plate.

Spread the remaining kale on a parchment-lined baking sheet, toss with a small drizzle of olive oil and a pinch of salt, and bake at 400°F for 10–15 minutes, or until crisp. Watch closely to avoid burning.

In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat.

In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, sumac (if using), cumin, and salt. Adjust water to reach your desired consistency.

If serving immediately, toss the quinoa, sautéed kale, crumbled tofu, red onion, roasted pumpkin, and pine nuts in a large bowl. Drizzle with dressing and top with crispy kale.

For meal prep jars, divide dressing between 4 jars first. Layer the ingredients in the following order: crumbled tofu, roasted pumpkin, sautéed kale, quinoa, red onion, pine nuts, and finally crispy kale. Seal and refrigerate for up to 3 days. To serve, invert into a bowl and toss.