Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two, then add the quinoa. Toast the quinoa a little, stirring frequently. It will have a toasted, nutty fragrance. Add the stock, tomatoes an their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 15 minutes, or until all of the liquid has been absorbed by the rice.

Divide the quinoa among four bowls. Top each with baked tofu, tomatoes, lettuce, and avocado. Drizzle with the Chipotle Lime Dressing, and top with pickled jalapeno slices, if using