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Whisk together all of the ingredients, except the water, in a small bowl. Add the water and whisk again; if the dressing is too thick, add more water ½ tablespoon at a time until it reaches a smooth, pourable consistency.
Preheat oven to 400°F.
Put the tofu cubes in a large bowl. Drizzle them with 2 tablespoons of dressing and toss gently to coat. Transfer the tofu to a parchment-lined baking sheet and bake for 35–40 minutes, stirring halfway through the baking time, or until the tofu is just beginning to brown on the edges.
Remove the baking sheet from the oven, drizzle the tofu with another tablespoon of dressing, and use a spatula to toss the tofu in the sauce, making sure every piece is coated.
Toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Fold in the tofu. You can either toss the entire salad with the remaining dressing at this point or divide the salad into bowls and drizzle the dressing on top.