Preheat your oven to 200°C (400°F).
Spread the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until tender and slightly golden, stirring halfway through.
In a non-stick skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the cubed tofu until golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the roasted eggplant, sautéed tofu, julienned carrots, and baby spinach.
In a small bowl, whisk together the fresh orange juice, ground cumin, and a pinch of salt and pepper. Drizzle over the salad and toss gently to combine.
Divide the salad into bowls, top with chopped cilantro, and serve with lemon wedges on the side. Optionally, sprinkle with roasted sunflower seeds for extra crunch.
