Preheat oven to 400°F / 200°C
Line a baking sheet with parchment paper
In a small bowl, whisk together soy sauce, Sriracha, and sesame oil.
Place the cubed tempeh in a large bowl, and pour the Sriracha sauce over top. Stir to combine well, and let sit for 10 minutes.
Pour the marinated tempeh onto the prepare baking sheet. Place in the oven, and bake for 10 minutes.
Carefully turn the cubes over, and bake for another 5-10 minutes until golden brown.
Remove tempeh from the oven and allow to cool slightly.
To assemble bowls, divide the brown rice, tempeh, broccoli, shredded carrot, and tomatoes amongst four bowls or four lunch containers.
Serve immediately, or store in the refrigerator for up to four day.