Add quinoa and 2 cups of water to a large saucepan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until the water has been absorbed.
Meanwhile, peel the carrots into long, thin strips. Chop the cucumbers into bite-sized pieces, then cube the tofu and toss it with 1 tablespoon of kimchi juice. Finely chop the kimchi and scallions and set everything aside.
For the nori, toast the sheets in a dry skillet or carefully over a gas burner (if you have a gas stove).
When the quinoa is done cooking, separate it between your bowls. Then evenly distribute the remaining ingredients and crumble nori on top of each bowl.
Thinly slice the avocado and place slices on each bowl. Sprinkle with sesame seeds (if using) and then prepare the sauce.
In a blender, combine all the dressing ingredients and blend until smooth. Start with 1/4 cup of water and add more as needed to reach a drizzable (totally not a word) consistency. Drizzle over the bowls and enjoy!