Step 1. Preheat the oven to 425ºF. Transfer the veggies to large baking sheet in a single layer. (Reserve 3 raw cauliflower florets if you plan on making the mason jars.) Toss with olive oil and seasonings. Roast for 10 minutes.
Step 2. Transfer the tofu and chickpeas to large baking sheet in a single layer. Toss with olive oil and seasonings. Roast on the rack below the veggies.
Step 3. Toss the vegetables, chickpeas, and tofu after the vegetables have cooked for 10 minutes. Place the vegetables on the lower rack, and the chickpeas on top.
Step 4. Roast for about 10 minutes more, or until the sweet potatoes are fork tender, and chickpeas crispy. Broil for an additional 2 minutes for extra crispiness.
Divide the dressing between 4 (32-ounce) mason jars. Add the raw cauliflower to each. Then add the Brussels sprouts, sweet potato, cauliflower, tofu, and kale.