Use a spiralizer to twirl the zucchini into noodles. (If you don't have a spiralizer, you can shave the zucchini into thin strips with a vegetable peeler).

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini, onion, salt, and pepper, and sauté until soft, 5 to 8 minutes.

Add the soy sauce to the vegetables, and stir to combine. Let cook for 1 minute, then transfer the zucchini mixture to a large bowl and set aside.

Cut the tofu into 1-inch cubes. Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat, and add the tofu. Cook until the tofu is lightly browned on all sides, stirring often,, about 10 minutes.

Divide the cooked brown rice among 4 bowls. Top with the zucchini mixture, tofu, and cashews. Sprinkle each bowl with sesame seeds. Serve immediately.