Baked Tofu and Roasted Vegetable Plate

Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

Pat the pressed tofu dry with paper towels and cut into 1-inch cubes. Place them in a bowl and toss gently with tamari and half of the olive oil.

In a separate large bowl, combine the zucchini, bell pepper, red onion, and broccoli florets. Drizzle with the remaining olive oil, garlic powder, smoked paprika, salt, and black pepper, tossing until the vegetables are evenly coated.

Spread the seasoned tofu cubes in a single layer on the first prepared baking sheet. Spread the vegetables in a single layer on the second baking sheet.

Place both pans in the preheated oven and roast for 25 to 30 minutes, tossing the vegetables and stirring the tofu halfway through, until the tofu edges are golden and crisp and the vegetables are tender and lightly charred.

Divide the roasted vegetables evenly between two serving plates and top generously with the baked tofu cubes. Serve warm.