Step 1

Preheat the oven to 420 F and line or grease two baking sheets; set aside.

Step 2

Tofu: Cube the tofu into ½” (or similar sized) cubes and toss with olive oil until evenly coated, then add in the nutritional yeast, garlic powder, italian seasoning, and salt. Gently use a spatula to mix again, then transfer to one of the baking sheets and set aside.

Step 3

add the asparagus, mushrooms, fennel, and onion to the other baking sheet and drizzle with olive oil, then sprinkle with salt and pepper to taste. Toss until evenly combined.

Step 4

Place both baking sheets in the oven with the tofu on the top rack and the vegetables in the middle. Bake for 20 minutes, then individually remove each tray from the oven and flip the tofu / toss the vegetables. Return to the oven and bake for an additional 15 to 20 minutes, until the tofu is crispy.

Step 5

Transfer the tofu and vegetables to serving bowls and serve with rice and tahini sauce, or as desired. Store leftovers in the fridge for up to 5 days.