Drain the tofu and remove from the package. Gently squeeze out some of the water.
In a bowl, toss the broccoli florets with a tsp of olive oil. Place on the other half of the baking sheet.
To assemble the bowls, divide all the ingredients evenly. For one serving, in a bowl add 1/4 cup brown rice, ¼ the tofu, ¼ cup shredded carrots, ¼ of the broccoli, ¼ shredded beet and a handful of spinach or spring mix. Top with ¼ of the reserved peanut sauce.