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Preheat oven to 400 degrees and line a large and a small sheet pan with parchment paper. Press your tofu (I wrap mine in paper towels, then put a heavy pan or press on top on a plate) for 30 minutes.
In a large mixing bowl, toss the cabbage, broccoli, and carrots with the oil, salt and pepper. Transfer to the large sheet pan and bake for 30-40 minutes, until tender and slightly crisp.
Meanwhile, cut the pressed tofu into small cubes, then add to a mixing bowl with the starch, salt, black pepper, and smoked paprika. Coat the tofu in the 2-3 tbsp of olive oil, then transfer to the small sheet pan and place in the oven for 20 minutes.
After the 20 minutes are up, flip each of the tofu pieces and bake for another 5-10 minutes, until crisp.
While the veggies and tofu finish baking, make the sauce by whisking together all sauce ingredients in a small bowl.
Add the cooked rice to plates, top with the roasted veggies, then the tofu, and drizzle with the smoky tahini sauce. Enjoy!