Slice tomato and avocado.
Heat up olive oil in a nonstick skillet over medium heat. Fry two eggs sunny-side-up. Set aside and keep warm.
In the same skillet, add tomato slices. Sprinkle with salt and cook until lightly golden on both sides. Set aside and keep warm.
In the same skillet, add baby spinach, a splash of water and a sprinkle of salt. Stir and cover with a lid. Steam until wilted. Set aside and keep warm.
Lay a bed of quinoa in each serving bowl. Top each one with tomatoes, sliced avocado, fried egg, spinach and honey soy tofu. Top with furikake. Enjoy!