Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
Preheat oven to 400 F (200 C).
Drain tofu and use absorbent towel to pat away as much moisture as possible.
Cut tofu in one inch cubes.
On one baking sheet, drizzle a third of the oil and put the tofu on the sheet. Shake to coat. Set aside.
On a second baking sheet, drizzle the remaining olive oil and toss vegetables until evenly coated. It is best to give each type of vegetable its own spot on the sheet so that you can remove the quickly cooking vegetables earlier in the process than the vegetables that take longer.
Place sheets in the oven- tofu on the top rack and vegetables on the lower one. Set timer for 20 minutes.
After the 20 minutes are up, flip the tofu and check on the vegetables. Remove any vegetables that are fully cooked.
Place both sheets back into the oven and increase the temperature to 450 F (230 C) for an additional 20-25 minutes until tofu is brown on all sides. Be sure to check veggies and tofu throughout the process to avoid overcooking.
Remove all from oven and combine. Season with salt and pepper. Serve.
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, soy sauce, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.