Preheat the oven to 375. Press tofu for 15 minutes (don't skip this step - it presses the extra water out and yields a chewier tofu).
Prepare the marinade by combining all ingreidents; marinate tofu for 15 minutes.
Prepare a bowl with breadcrumbs. Bread tofu by dipping each side into the bowl of bread crumbs.
Heat oil in a large pan over medium high heat. Cook the tofu until lightly browned, about two minutes each side.
Smashed Cauliflower and Chickpeas
Combine chickpeas, steamed cauliflower, and seasonings in a food processor. Puree until smooth, adding 1 tablespoon of vegetable broth as needed to help break down the mixture. If the mixture is not warm enough, heat it up in a microwave safe bowl.
Agave Roasted Carrots
Preheat oven to 375. Trim the ends off the carrots and cut in two three equal sized sections. Cut each section lengthwise. This yields six pieces. Repeat for all carrots.
Lay carrots out on a medium sheet pan. Using your hands, coat evenly with oil and agave. Sprinkle with coarse sea salt.
Roast on lower rack for 15 minutes, or until tops of carrots start to darken.
Add spinach, garlic, and vegetable broth to a pan over medium high heat. Cook until leaves are wilted and bright green, stirring as needed for even steaming.
Maple Tahini Dressing
Combine all ingredients in a food processor or blender, mixing until a smooth sauce is formed.