Spread the greens on a large serving platter, then sprinkle the sprouts over them.
Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about ¼ inch depth of water. Cover and steam for 3 to 4 minutes, or until all are tender-crisp. Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water. Transfer to a small plate Repeat with each vegetable.
Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu. Arrange those on the greens as well, between the cooked vegetables.
Combine the ingredients for the dressing in a small mixing bowl and whisk together until completely combined.
To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass around the dressing for everyone to use as desired.