Squeeze tofu to get rid of as much water as possible. Tear into chunks. Heat olive oil in a large non-stick skillet or wok over high heat and add tofu. Using a spatula, break tofu up into small pieces, and cook until it is crispy - about 10-15 minutes.
Lower heat to low-medium and add crushed tomatoes, garlic, cumin, curry, chili, and salt. Cook until all the tofu is coated evenly - about 2-3 minutes.
Divide quinoa among bowls. Top with tofu crumble, corn, black beans, sliced pepper, cucumber, and green onions. Serve with hot sauce and squeezed lime.