Vegan Sheet Pan Autumn Tortellini Bowls

0 Preheat the oven to 400℉.
1 While the oven preheats, whisk together all the ingredients for the apple cider vinegar dressing and put in the fridge. You will need to whisk again before serving. 
2 Now, cut the tofu into cubes and add to a medium sized mixing bowl, then drizzle with 1 tablespoon olive oil, 1/2 tsp of salt, 1/4 tsp black pepper, and 1/2 tsp of smoked paprika. Toss to coat the tofu and then spread the tofu on one side of a large sheet pan. 
3 Repeat the process using the same mixing bowl with the brussels sprouts, drizzling with oil and spices. Then pour and spread out the brussels sprouts in the middle of the sheet pan. 
4 Then repeat the process again with the sweet potatoes. Pouring them onto the other side of the sheet pan and spreading them out evenly. 
5 Bake for about 30 minutes or until the tofu is golden brown and the veggies are tender. 
6 In the meantime, cook the tortellini according to package or recipe instructions. Drain when al dente. 
7 Once everything is ready, serve a portion of the tofu, veggies, and tortellini in a bowl and drizzle with the dressing.(Whisking it again if needed)