Preheat the oven to 425°F (220°C).

Tear the tofu into bite-sized chunks and add it to a sheet pan along with all the vegetables. Season with salt and pepper, then add most of the salsa verde, reserving some for drizzling over the tacos later. Gently toss the tofu and vegetables with the salsa verde until evenly coated.

Roast for 15-20 minutes, until the tofu is lightly browned and the vegetables are sizzling. Avoid overcooking the zucchini so it remains slightly crisp.

Divide the tofu and vegetable mixture among the tortillas. Drizzle with the remaining salsa verde and serve.

Meal Prep Tip: Store the roasted tofu and vegetables in an airtight container in the refrigerator. Reheat the tofu and vegetables in a skillet or microwave until warmed through, then assemble the tacos.