1. Press tofu between a clean towel to extract all the water. Roast sweet potato in the oven at 400°F with skin on until fork tender (about 20 to 35 minutes, depending on the size). Using a stand mixer with the paddle attachment, combine pressed tofu, cooked sweet potato (skin removed), sea salt, raw sugar, dark sweet soy sauce, beet juice, tamari, and cornstarch. Mix on medium speed until thoroughly combined. Cut nori sheets lengthwise into 3 equal strips. Place 1/4 of the tofu/sweet potato mixture on each sheet of nori. Smooth the mixture evenly to coat the nori sheets (about 1/2 inch thick). Use a butter knife to indent the tofu mixture vertically in the middle and then diagonally indent all the way up and down to resemble a fish fillet. Heat grape seed oil in a frying pan over medium-high heat until hot. Place the "vegan salmon" in the pan with the nori side down. Cook until golden brown for 3 to 5 minutes. Flip the "vegan salmon," reduce heat to low, and cook until the other side is golden brown for about 3 to 5 minutes. Brush sauce on the vegan salmon after removing it from the frying pan.
2. In a sauce pot, combine raw sugar, tamari sauce, dark sweet soy sauce, rice wine vinegar, and mirin. Stir and simmer over low heat until it forms a thick syrup.
3. Cut baby bok choy vertically down the middle in half and then in half again. Dice red bell peppers into 1-inch pieces. Dice scallions and peel and cut fresh carrots. Place baby bok choy, red bell peppers, and carrots on a separate baking sheet pan, drizzle with grape seed oil and remaining tamari. Roast in a preheated oven at 400°F for 5 to 7 minutes.
4. Plate the vegan salmon with roasted vegetables and serve alongside ginger rice.