To make the creamy peanut sauce, add all ingredients to a blender and set aside.
Prepare pre-cooked rice according to package instructions; set aside.
Preheat oven to 400F. Line a baking sheet with parchment paper. Next, prepare the tofu by placing it on a paper-towel-lined plate; press a paper over the top of the tofu to absorb excess water. Let stand for 15 minutes before dicing.
In a bowl, combine diced tofu, chili powder, salt, pepper, and garlic powder Stir in 1 tbsp sesame oil until well combined.
Place tofu onto prepared baking sheet and bake for 30 mins or so until golden brown.
Divide rice into bowls. Top with tofu, edamame, carrots, seaweed, and cilantro. Serve with creamy peanut sauce, drizzle with 1 tbsp Cannaves Oliva, and garnish with lime.