In a saucepan, bring 2 cups water to a boil. Add the quinoa and rice, cover and return to a boil. Reduce heat to very low and cook, covered, 30 to 40 minutes, or until the liquid has been absorbed. (To see if the liquid has been absorbed without stirring, tilt the pan to the side.) Let sit 5 to 10 minutes to cool. Fluff with a fork.
Press excess water from the tofu: Place the tofu on top of a clean tea towel (without terrycloth nubs.) Cover with another towel or paper towels. Place a dish on top and place something heavy on the dish. After 5 minutes the tea towels will have absorbed excess water.
Grind the toasted sesame seeds in a blender or food processor for about 5 seconds. You want some of the seeds to remain whole. Transfer to a small bowl and stir in the salt.
Tear the spinach into pieces no larger than the size of a credit card.
Cut the pressed tofu into cubes, about 3/4-inch square.
In a non-stick skillet, on medium high, heat the coconut and sesame oils until shimmering. Add the tofu. Let it get golden on one side, then turn the cubes over and cook on another side, turning occasionally until the tofu is crisp golden brown on most sides. This should take about 15 minutes.
Push the tofu to the sides of the pan. Arrange the spinach in the middle of the pan. Sprinkle with tamari soy sauce, cover, and steam just to wilt the spinach, 2 to 4 minutes.
Sprinkle the sesame seed/salt mixture on top of the spinach and tofu.
Serve over the steamed quinoa rice.