To make the dressing, whisk together all of the ingredients in a small bowl. If the dressing is too thick, add more water ½ tablespoon at a time until it reaches a pourable consistency. Set aside.
Preheat oven to 400ºF.
Place the tofu slices on a parchment-lined baking sheet. Drizzle them with 2 tablespoons of the dressing and turn gently to coat. Bake the tofu for 35-40 minutes, flipping halfway through the baking time, or until the tofu is just beginning to brown on the edges.
Remove the baking sheet from the oven, drizzle the tofu with another tablespoon of dressing, making sure every piece is coated.
While the tofu is baking, toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Divide the salad into bowls, add the baked tofu, and drizzle the dressing on top.