Step 1

Preheat your oven to 425 F (218 C) and set out a large baking sheet.

Step 2

VEGGIES: To a large mixing bowl add cubed squash, cabbage, red onion, olive oil, and tamari. Toss well to coat.

Step 3

Spread the vegetables out onto the baking sheet (and set the bowl aside — you can use it for the tofu). Roast for 15-20 minutes, until the vegetables begin to soften.

Step 4

TOFU: Meanwhile, prepare the tofu. Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

Step 5

To the now empty mixing bowl, add the balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and minced garlic. Whisk well to combine.

Step 6

Next, crumble the tofu into pieces less than 1/2 inch in size and add them to the sauce, stirring well to coat.

Step 7

Once the vegetables are soft, stir them and top with the prepared tofu. Roast for 25-30 minutes more, stirring occasionally, until the tofu is crispy and the vegetables are tender and caramelizing at the edges.

Step 8

Serve with Garlicky Hummus Sauce or 3-Ingredient Tahini Sauce and freshly chopped parsley (optional).

Step 9

Store leftovers in an airtight container in the refrigerator for up to 3 days.