Start by cooking your rice if you don't have leftover cooked rice. Add 1 cup of rice and 2 cups of water to a small saucepan. Bring to a boil. Simmer over low heat for 40 minutes, covered. Remove from heat and let steam, covered, for 10 minutes. You can also follow the box instructions for the specific rice you're using.
Meanwhile, cut the tofu into 10 slices and cut each slice in half to make triangles. You can also cut the tofu in any shape that you like. Press the tofu for 15-20 minutes using a tofu press or wrap the tofu with a clean towel. Place a cutting board on top of the covered tofu and top with heavy books.
While the tofu is pressing, prepare the dressing. In a small food processor or blender, blend all the dressing ingredients until smooth. Set aside.
Once the tofu is done pressing, add it to a medium mixing bowl, along with the garlic powder, salt and 1 tablespoon of olive oil. Carefully toss to coat the tofu.
Heat 1 tablespoon of oil in a 12" cast-iron skillet (a non-stick skillet will also work, but the tofu won't get as crispy). Carefully place the tofu on the heated skillet. Cook for 7-8 minutes on one side, then flip and cook for another 4-5 minutes.
Assemble the salad: Divide the rice, lettuce, shredded carrots and beets into 4-6 bowls. Top with the crispy tofu, nutritional yeast dressing and sunflower seeds. Serve!