Preheat the oven to 375 F. Line two sheet pans with parchment paper
Spread the tofu out onto one sheet pan. Spread the sweet potato onto the other. Drizzle with olive oil and season with salt and pepper. Bake together until golden in spots, stirring halfway through, 35 to 40 minutes. Transfer to a plate and cover with foil to keep warm.
Spread the Brussels sprouts onto one of the sheet pans (no need to clean). Spread the broccoli onto the other. Drizzle both with olive oil and season with salt and pepper.
Put the Brussels sprouts into the oven first (these take longer) and bake for 10 minutes.
Add the broccoli and continue baking both together until golden in spots, about 30 minutes.
Meanwhile, reheat the tofu and sweet potato if needed.
To serve, spoon some of the tofu, sweet potato, Brussels sprouts, and broccoli into a shallow bowl. Add rice and a soft-boiled egg (if using). Drizzle with sesame ginger dressing and top with sliced scallions.