Jenn Eats Goood

preheat your oven to 400 degrees and line a large and a small sheet pan with parchment paper. press your tofu (I wrap mine in paper towels, then put a heavy pan or press on top on a plate).

in a large mixing bowl, toss the cabbage, broccoli, and carrots with the oil, salt and pepper. transfer to the large sheet pan and bake for 30-40 mins, until tender and slightly crisp.

meanwhile, slice the pressed tofu into small cubes, then add to a mixing bowl with the starch, salt, pepper, and paprika. coat the tofu in the 2 tbsp of olive oil, then transfer to the small sheet pan and place in the oven for 20 mins. after the 20 mins are up, flip each of them and bake for another 5-10 mins, until crisp.

while the veggies and tofu finish baking, make the sauce by whisking together all ingredients in a small bowl. use the hot water as needed to thin out the sauce as desired (feel free to omit for a thicker sauce).

add the cooked rice to plates, top with the roasted veggies, then the tofu, and drizzle with the smoky tahini sauce.