Preheat your oven to 425°F (220°C). Prepare your rice according to the package instructions.

In a large mixing bowl, whisk together olive oil, lime zest, lime juice, maple syrup, garlic powder, red pepper flakes, and salt.

Cut the pressed tofu into 1-inch cubes and dip each cube into the marinade. Ensure tofu is well-coated.

Spread marinated tofu on a lined baking sheet and bake for 20 minutes until golden brown and crispy.

After 20 minutes, flip tofu, push to one side, and dip broccolini in remaining marinade. Arrange on the other side.

Return tray to the oven and bake for an additional 15 minutes until tofu is crispy and broccolini is tender.

Chop half of the cilantro and mix it into the cooked rice. Set aside remaining cilantro for garnish.

To assemble bowls, divide the cilantro-infused rice among serving bowls. Top with roasted tofu and broccolini.

Drizzle with remaining marinade and sprinkle with chopped pistachios or seeds.