Start by making the tofu. Preheat the oven to 425 degrees Fahrenheit. Cover a baking sheet pan with parchment paper and set aside. In a mixing bowl, add the olive oil, onion powder, paprika, maple syrup, corn starch, and lime juice. Toss well to combine, making sure the tofu is coated in the thick.

Add the tofu in a single layer on the sheet pan. Bake for 45 minutes, flipping halfway. Once done and crispy, remove the tofu from the oven and allow to cool.

Meanwhile, make the rice. In a large pot, add the brown rice, vegetable broth, and salt. Bring to a boil, cover and reduce the heat to a low simmer. Simmer the rice for 30-35 minutes until all the water has been absorbed. Fluff with a fork, and allow the rice to cool.

Prep your salads. In 4 meal prep containers, divide the cooled brown rice, tofu, carrots, and green onions. Keep the arugula or greens separate, as they will wilt while in the refrigerator.

Make the dressing. In a small mixing bowl, or mason jar with lid, combine the olive oil, toasted sesame oil, seasoned rice vinegar, garlic, and lime juice. Pour 2 tablespoons of dressing over each salad.

Top with sesame seeds and serve, or place the bowls in the refrigerator. Add the arugula (or other greens) right before serving to keep them fresh. Enjoy!