Place the tofu cubes, drained garbanzo beans, tomato paste, Italian seasoning, kosher salt, crushed red pepper, and garlic powder in a food processor; pulse gently until a coarse, crumbly mixture forms.
Heat a large skillet over medium heat and add the tofu mixture along with 2 tablespoons water.
Cook the mixture, stirring frequently, until it is heated through and resembles scrambled eggs, about 4–6 minutes.
Stir the diced Roma tomatoes into the cooked tofu mixture, then remove the skillet from the heat.
In a bowl, toss the cooked quinoa with enough oil-free creamy Italian dressing to coat; set aside.
To assemble, place about 1/2 cup dressed quinoa in the center of each bowl.
Add the spiced tofu, arugula or baby spinach, chopped cucumber, pitted kalamata olives, halved cherry tomatoes, and chopped red onion around the quinoa in separate sections to create a colorful arrangement.
Top each bowl with about 1 tablespoon oil-free hummus in the center and sprinkle with chopped parsley; serve with a lemon wedge.
