Preheat oven to 425 degrees F.

Remove the tofu from its packaging and wrap it in paper towels to drain as much water out of it as possible.

As the tofu is draining, peel the potatoes and carrots and chop them into bite-sized pieces. Also cut/separate the broccoli into bite-sized pieces.

Mix together 2 tsp coriander, 2 tsp smoked paprika, and 2 tsp chili flakes and sprinkle over the veggies. Toss veggies with spice mix so they are well coated.

Drain and rinse the beans and toss them in with the veggies.

Then drizzle in 2 tsp of EVOO on top of veggies and beans and mix so they are coated as much as possible with the EVOO.

Line a baking tray with foil and place the beans + veggies onto it.

Then, cut the tofu block into half and wrap it in paper towels. Then, blot out as much as possible from the tofu. When tofu is as dry as possible, cube each half into bite-sized blocks.

Mix 2 tsp arrowroot powder, 2 tsp coriander, 2 tsp chili flakes, and 2 tsp smoked paprika and drizzle over the cubed tofu. Gently toss tofu with the spices and arrowroot powder so the tofu is well coated.

Drizzle on 2 tsp of EVOO and toss until well incorporated.

Place tofu onto the foil-lined baking tray along with the spices.

Bake in a 425-degree oven for 25 minutes.

Then, set the oven to broil and broil at 525 degrees for 5-10 minutes. Each oven is different, so start checking around the 5 minute mark to make sure the tofu and veggies don’t burn. During the broil, make sure the rack the baking tray is on is about 4 inches or so from the top broiler.

Remove from the oven when done.

Sprinkle with parsley and season with salt and pepper.

OPTIONAL - Drizzle on ½ a cup of BBQ sauce and toss the tofu and veggies in it.

All that’s left is to dig in!