Remove tofu from package and place it on a plate lined with paper towels. Top with more paper towels and another plate with a few heavy cans on top to drain out some of the liquid. Let sit for 20-30 minutes.
Dice tofu and marinade in teriyaki sauce for another 20-30 minutes.
Dice all your vegetables so they're uniform and bite-size.
Cover 3 sheet pans with heavy-duty aluminum foil and spray with nonstick cooking spray. Layer veggies and tofu on top and spray veggies with more spray and sprinkle with salt and pepper.
Roast everything at 375 degrees for about 20 minutes until tender, rotating pans if you're not using a convection oven.
Microwave brown rice or quinoa.
Let everything cool completely.
Pour a tablespoon or two of teriyaki sauce into small condiment cups.
Layer all ingredients into jars and seal tightly with lids. Store in the refrigerator for up to one week. Dump contents into a bowl and reheat when ready to enjoy.
This recipe can be completely customized with the veggies and protein of your preference. I just like to have 3 full sheet pans of ingredients to make 6 lunch jars.