Preheat air fryer to 400 degrees. Wash and dry produce. 

Dice sweet potatoes into ½-inch pieces. Quarter lemon. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.

In a large bowl, toss sweet potatoes with a drizzle of olive oil, garlic powder, salt, and pepper.

Transfer sweet potatoes to air fryer basket; air-fry until slightly browned and tender, 7-10 minutes. (Keep empty bowl handy for Step 4!)

Meanwhile, in a medium bowl, combine veggie stock concentrate, mushroom stock concentrate, half the Sriracha, maple syrup, and juice from half the lemon.

Set aside until ready to use in Step 6.

In bowl used for sweet potatoes, toss tofu with a drizzle of olive oil, salt, and pepper.

When sweet potatoes are done, transfer to a plate. Transfer tofu to air fryer basket and air-fry until browned and slightly crispy, 6-9 minutes. (Reserve bowl for next step.)

Meanwhile, in bowl used for tofu, whisk together Vidalia onion paste, a drizzle of olive oil, salt, and pepper.

Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 1½-2 minutes.

To bowl with onion dressing, add warm grains, arugula, and sweet potatoes. Toss to combine.

When tofu is done, transfer to bowl with maple-Sriracha sauce; toss to coat.

Divide grain salad between shallow bowls; top with saucy tofu. Drizzle remaining Sriracha over top if desired. Serve with remaining lemon wedges on the side.