For the Roasted Vegetables

• 1/ 2 head cauliflower, cut into florets
• 1 bunch asparagus, woody ends trimmed and discarded
• 1 large eggplant, sliced
• Handful mushrooms, halved
• 1 bunch scallions, roughly chopped
• 2 tablespoons olive oil
• Sea salt
• Black pepper

For the Crispy Tofu

• 1 14 ounce block tofu, cubed
• 1 tablespoon vegetable oil

For the Peanut Sauce

• 1 tablespoon tamari
• 2 tablespoons toasted sesame oil
• 1/ 2 lime, juiced
• 1 tablespoon maple syrup
• 1 teaspoon mirin
• 1/ 2 teaspoon brown rice miso
• 2 tablespoons chunky peanut butter
• 1/ 2 teaspoon crushed red pepper
• Peanuts, chopped, for serving
• Cilantro, for serving

Method

• Step 1

  Preheat oven to 350ºF. Divide the vegetables between 2 baking sheets and coat with olive oil, salt and pepper. Bake for 45-50 minutes until soft in the middle and caramelized on the outside. Keep your eye on them as they will cook at varying times. Remove when cooked.

• Step 2

  Heat the rapeseed oil in a large wok or frying pan. Fry tofu for a few minutes per side, until brown and crispy, then transfer to a plate.

• Step 3

  Add all sauce ingredients to a bowl or mason jar and mix well to combine.

• Step 4

  Arrange roasted vegetables and tofu on a platter. Toss with the peanut sauce to serve.