Preheat oven to 400 F. On 1 or 2 large-rimmed baking sheets lined with parchment paper (use 2 baking sheets if ingredients don’t fit in single layer on one), add tofu, mushrooms, bok choy, and potstickers. In small bowl, combine tamari, avocado or olive oil, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic. Drizzle sauce over baking sheet or divide between 2 sheets and toss to coat. Arrange potstickers bottom side down. Bake for 25 to 30 minutes, flipping once halfway through, until vegetables are tender and tofu and potstickers are brown.

In medium bowl, whisk to combine tahini, water, lime juice, and sriracha. If sauce is too thick for your liking, add additional water 1 spoonful at a time. To serve, add riced cauliflower or cooked grain to bowls and top with baked tofu mixture, tahini sauce, and sesame seeds.