the base: Cook the brown rice stovetop according to package instructions or in an Instant Pot or rice cooker.
the tofu: Heat a non-stick pan over medium heat with 1/2 tbsp of oil. Slice the tofu into cubes, triangles or slabs and add to the pan. Cook on both sides until tofu is brown and crispy. Sprinkle salt and pepper to taste
the toppings: Use the largest non-stick pan you own. Heat over medium heat with 1 tp of oil. Saute brussel sprouts for 1 to 2 minutes. Then move to one side of the pan so you can continue to cook with the remaining vegetables. Place each veggie in distinct sections of the pan so you can safely sauté and season them separately while cooking everything in the same pan.
seasoning the toppings: Apply two different seasonings to each vegetable topping. The objective is to add layers of flavor by applying different flavors to each topping while cooking them in the same pot.
the finishing sauce: Combine all ingredients in a bowl to whisk or small food processor to blend
the assembly: Add rice as the base, then pile on each veggie one layer at a time with the tofu on top. Then drizzle the sauce. Finally, crown with chopped cucumbers and avocado on top.