Slice your tofu into slabs about 1 cm thick then press them for 30 minutes to get out excess water. I wrap mine in a dish towel and place a stack of books on top. Start pre-heating your oven to 400 degrees Fahrenheit.
Next, start soaking the cashews for the dressing. Tap the link above to get the recipe for the spicy cashew dressing.
Once your tofu is pressed, slice each slab into cubes. In a bowl, mix the maple syrup, tamari, and garlic powder for the tofu. Mix in the tofu, then add the cornstarch and ensure that it fully coats the tofu.
Spread the tofu cubes on a baking sheet lined with parchment paper to prevent sticking. Bake at 400 degrees Fahrenheit for 12 minutes, then flip and bake for another 12 minutes.
Place the sliced red pepper, corn, and tamari for the vegetable mix in a pan on the stove. Cook on medium for about 10 minutes, until the vegetables are softened. Add a splash of water if they start to stick to the pan.
Add all ingredients to a bowl.
Blend your cashew dressing, then pour ¼ cup over your vegan bowl.
Add some salsa and avocado if desired.