Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine cubed tofu with olive oil, soy sauce, garlic powder, paprika, arrowroot starch, salt, and pepper. Toss until coated.

Spread the marinated tofu on the baking sheet ensuring pieces aren’t crowded.

In the same bowl, toss sliced carrots with olive oil, za’atar spice, salt, and pepper, ensuring they're fully coated.

Place the baking sheet with tofu and carrots in the oven and roast for about 30-35 minutes, stirring halfway.

While roasting, prepare the chimichurri sauce by blending cilantro, parsley, lemon juice, red wine vinegar, olive oil, shallot, garlic, dried oregano, salt, and pepper until smooth.

After cooking, allow tofu to cool for 5 minutes, then mix it gently with the chimichurri sauce.

To serve, place cooked jasmine rice in bowls and top with roasted tofu and za’atar carrots.