In medium saucepan, place 1 3/4 cups water and quinoa. Bring to a boil; reduce heat to medium-low and simmer, covered, until water has absorbed and quinoa is tender, about 10 minutes. Remove from heat, let rest 5 minutes, then fluff quinoa with fork.

Using large holes of box grater, grate tofu into pebble-sized pieces—or finely chop with knife.

In large skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring often. Add garlic and bell pepper; heat 3 minutes. Stir in nutritional yeast, turmeric, cumin, cayenne, salt, and pepper; heat 30 seconds. Add tofu to skillet and cook 3 minutes, stirring often. Stir in beans and Swiss chard; heat until chard is wilted. Stir in cilantro.

Divide quinoa among serving bowls and top with tofu mixture. Squirt on lime juice. Top with avocado, pumpkin seeds, and salsa.