Start by pressing the firm or extra-firm tofu for at least 10 minutes to remove excess moisture, ensuring a crispy texture. Once pressed, cut the tofu into evenly sized cubes, about 1 inch in diameter. Pat the cubes dry with a paper towel and set aside while you prep the veggies.

In a mixing bowl, toss the cubed tofu with cornstarch until each piece is well-coated. Allow the coated tofu to sit for a minute as you prepare the vegetables.

Chop your selected vegetables, such as broccoli, sweet potatoes, and bell peppers, into uniform pieces to ensure even roasting.

On a large baking sheet, combine the coated tofu and chopped vegetables. Drizzle with olive oil, then add minced garlic and spices. Mix everything together to ensure even coating.

Preheat your oven to 400°F (200°C). Roast the tofu and veggie mixture for 25–30 minutes, stirring halfway through.

Once done, remove from the oven and let the dish cool slightly. Drizzle with tahini sauce and serve warm over rice or greens, or enjoy cold as a salad.