Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven (200C / 180 fan for about 50 minutes until golden if you prefer.) Set aside.
Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.
Add the spices, stock and quinoa. cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens. Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (option to add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.
Fry remaining garlic clove slices in 1 tbsp of olive oil (about 1 minute until crisp.
Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.