Recipe has been scaled from original by 0.75x. 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 0.5x. Adjust cook times and pan sizes accordingly.
Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper or foil and spray with non-stick spray.
Cut tempeh into nugget-shaped slices.
In a small bowl, mix together the peanut butter, lemon juice, soy sauce, and nutritional yeast. Slowly add in small amounts of water until it has a sauce-like consistency that's not too runny. Add salt/pepper to taste.
Dip tempeh into sauce and fully coat it. Place on baking sheet. Make sure you reserve a small amount of the sauce for later.
Bake in the oven for about 30 minutes or until peanut butter has formed a crust.