In a medium pot, combine brown rice, 2 cups of water, and a pinch of salt. Bring water to a bowl, then reduce to a simmer and allow to cook for 40 minutes until all of the water has been absorbed and the rice can be fluffed with a fork.
While the rice is cooking, prepare the vegetables. Peel and grate the carrots and the beets (or use pre-grated if you can find them) and set aside.
In a small bowl or jar, add all of the dressing ingredients and whisk until well combined, and set aside. (Depending on the type of tahini you use you may need to add a splash of water to create the desired texture; you want the dressing to be rich and creamy, but not too thick.)
Remove the tofu from the packaging, add it to a cutting board, and use a paper towel or tea towel to remove any excess moisture by pressing on it gently. The more moisture you can remove the more crispy texture you will get.
Remove paper towel and slice the tofu into triangles or 1⁄2” cubes, and season with salt and pepper on all sides.
Warm a generous drizzle of olive oil in a large frying pan on medium-high heat, then add cut tofu and cook for 2-3 minutes per side until crispy. Once cooked, remove from the pan and set aside.
Once the rice and tofu are cooked you can assemble the bowls. Separate the cooked rice, cooked tofu, carrots, beets, and spinach evenly across four containers and portion a serving of dressing for each bowl.
The bowls can be eaten immediately or stored in the fridge for up to 5 days.