Preheat the oven to 450F or 425F convection. Line two rimmed baking sheets with parchment paper.
Cook the rice or grain of choice (rice cooking instructions here). Add carrots and broccoli to one sheet pan and tofu to the other. Drizzle each sheet pan with one tablespoon olive oil and ¼ teaspoon salt and toss to coat. Spread each out into an even layer and bake for 15-20 minutes, or until the broccoli is charred and tofu is browned (the tofu may need an extra 5 minutes).
To make the peanut sauce, add all ingredients to a jar or medium bowl and whisk/stir or shake to combine (it will take a minute to become creamy). If too thick, whisk in a bit more water until it reaches a drizzle-able consistency. Taste and add more lime/vinegar or soy sauce, if needed. If you want your sauce to be warm, just pop it in the microwave or heat on the stove.
In your bowl, add warm rice/grain, carrots/broccoli, tofu, and cabbage. Generously top with the peanut sauce, herbs, nuts and a squeeze of lime.