Heat half of the oil in a large skillet. Add the baked tofu and sauté over medium heat until lightly browned on most sides. Remove tofu to a plate and set aside.
Heat the remaining oil in the skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and white parts of the scallion and continue to sauté until all are golden.
Stir in the green parts of the scallion, then sprinkle in the flour, stirring it in quickly. Add the broth and bring to a simmer, stirring constantly until the mixture thickens.
Stir in the ginger, cumin, and cinnamon, followed by the lemon juice and agave nectar. Stir in the tofu, olives, and apricots. Season gently with salt and pepper. Stir together; add more lemon juice and sweetener if you’d like a more pronounced sweet and tart balance.
To serve, spread the cooked couscous or quinoa on a large serving platter; make a well in the center by pushing the grain off to the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.