Wrap the tofu in cheesecloth and press for 5 minutes to extract the moisture. Dice the tofu into 1 inch cubes and place in a bowl with the seasoning and the vegetable oil. Heat the skillet over a high heat and place the tofu in the pan. Place tofu in a single layer and turn to crisp every side of the tofu. This should take about 1 minute per side.
For the broccoli
Toss with the olive oil and roast in the oven for about 10 minutes until the broccoli is crispy and charred.
For the salsa
Place all the ingredients in a bowl and mix.
To assemble the bowls, divide some brown rice evenly between 3 microwave or oven safe containers. Divide the tofu and broccoli evenly between the containers and top with the pineapple salsa.