Add brown rice to medium saucepan with 3 cups of water. Bring to a boil, over medium heat. Once boiling, reduce heat to low, add lid and let simmer for 20 minutes. Remove from heat and fluff with a fork.
Press tofu by wrapping it in a clean towel, laying flat on counter and laying something heavy over it (such as a cast iron skillet). Let sit for 15 minutes.
Preheat oven to 400 degrees F.
In a medium bowl, mix together tofu marinade ingredients: tamari, Sriracha and garlic.
Unwrap tofu. Slice into 1-inch cubes. Add cubes to the mixing bowl and toss with marinade until tofu is coated.
Transfer tofu cubes to a parchment lined baking sheet. Bake for 20 minutes. Flip and bake for another 10 minutes.
Chop all veggies into bite-sized pieces.
Add chopped sweet potatoes, onion and Brussel sprouts to a parchment-lined baking sheet. Bake for 20 minutes. Stir and bake for another 20 minutes, or until soft.
Add chopped bell peppers, mushrooms and broccoli to a parchment-lined baking sheet. Bake for 20 minutes.
Mix all dressing ingredients in a small bowl.
Meal Prep Assembly
Divide brown rice between 5 meal-prep containers. Divide all veggies and tofu between containers. Divide sauce between 5 small sauce containers so it can be added right before eating.
Tofu and veggies can all be cooking at the same time. Feel free to swap your favorite veggies or in-season options. Cauliflower, carrots and red potatoes are all great for roasting!