Combine sesame oil, lime juice, rice vinegar, and soy sauce in a small bowl and whisk until emulsified.

Pour marinade over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.

Preheat oven to bake at 425 degrees. Spread marinated tofu in one layer on a foil-lined baking sheet. Bake in the top shelf for 20 minutes; turn tofu and bake another 10 minutes until crispy.

Preheat oven to 400 degrees F. Line two small baking sheets with foil, coat with cooking spray, and set aside.

Place farro in a medium saucepan and add just enough water to cover the grain (~1 ½ cups water). Bring to a boil; reduce heat to medium-low, cover, and simmer 15 to 20 minutes until the water is mostly absorbed and the farro is tender but not mushy. Cover and remove from heat for five minutes. Transfer to a bowl to cool.

While the farro is cooking, toss Brussels sprouts with 1 tablespoon oil and spread on one baking sheet and toss sweet potatoes with remaining tablespoon oil and spread on second baking sheet. Roast Brussels sprouts for about 8 minutes until tender with some crunchy pieces. Roast sweet potatoes for 15 to 20 minutes until tender and lightly browned.

Divide the cooled farro among bowls. Add the roasted Brussels sprouts and sweet potatoes, edamame, carrots, scallions, cilantro, and baked tofu.

To make the dressing, whisk together all dressing ingredients. Add to the Buddha bowl and toss to combine. Serve with toasted cashews if desired.