0 Heat the oven to 425°F with racks in the upper and lower thirds. Line a baking sheet with parchment paper.
1 Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weigh it down with a heavy object such as a skillet or large can. (Alternatively, use a tofu press). Set aside to drain while you prep the sweet potatoes, at least 15 minutes.
2 In a large bowl, toss the sweet potato cubes with 1 tablespoon of the oil, 3/4 teaspoon salt, and several grinds black pepper. Spread onto an unlined baking sheet and arrange in a single layer.
3 Slice the tofu into 3/4-inch cubes, then add to the now-empty bowl. Add the soy sauce, cornstarch, remaining 1 tablespoon oil, and 1/2 teaspoon salt and toss to coat. Transfer the tofu to parchment-lined baking sheet and arrange in a single layer.
4 Place the sweet potatoes on the upper rack and the tofu on the lower. Roast, rotating the baking sheets top to bottom halfway through, until the sweet potato is tender and the tofu is crisp and golden brown, 30 to 35 minutes total.
5 Bring a medium pot of water to a boil. Add the farro and a generous pinch of salt and cook according to package directions until it’s tender but still has a slight chew. Drain and set aside to cool.
6 Meanwhile, make the maple-balsamic glaze: in a small bowl or lidded jar, whisk or shake the vinegar, mustard, maple syrup, salt, and several grinds pepper to combine. When the tofu and sweet potato are done, combine onto one sheet pan, drizzle with half the glaze, and toss to coat. Add the oil to the remaining glaze and whisk or shake to combine.
7 Wipe out the large bowl and add the kale. Season with a big pinch of salt. Massage with your hands until shrunken and darker in color, about 2 minutes.
8 Add the tofu and sweet potatoes, cooked farro, Brussels sprouts, apple, pepitas, cranberries, goat cheese (if using), remaining maple-balsamic dressing, and toss to coat. Taste and season with more salt, if needed.
9 Serve immediately, or refrigerate for up to 3 days.
