Vegan Harvest Bowls

0 Preheat the oven to 425 degrees(F).
1 In a large bowl, add the sweet potatoes and brussels sprouts. 
2 Drizzle them with the olive oil and maple syrup. Then sprinkle with the salt and pepper. Toss to coat evenly. 
3 Pour them onto one side of a large sheet pan and spread them out evenly, leaving the other side of the sheet pan open for the tofu. Set aside.
4 Then cut the tofu into cubes and put in a large mixing bowl. 
5 Drizzle with the olive oil, then add in the garlic, sugar, all the dried spices and the fresh herbs. Toss to coat them tofu evenly. Then pour the tofu onto the other side of the sheet pan. I like to put a small piece of parchment paper on that side of the sheet pan so the tofu doesn't stick. 
6 Spread the tofu out evenly. Then roast the tofu and vegetables for 15 minutes. Remove them from the oven and toss them. Then roast for 15 to 20 more minutes or until the sweet potatoes are tender and the tofu is firm and brown. 
7 While the tofu and vegetables are roasting, make the dressing. Whisk together the vegan mayo, maple syrup, apple cider vinegar, and Dijon mustard until totally smooth. Put in the fridge until ready to serve.
8 At this point you can make rice or quinoa, whichever you want to make for your bowls. 
9 Once the tofu and vegetables are done, make your bowls. 
10 Put the rice or quinoa into a bowl, top with the tofu and vegetables, then drizzle with the dressing. Top with whatever toppings you want!