Ingredients:

    1 block extra firm tofu cut into one-inch cubes
        
    Broccoli, chopped into florets
    
    Sweet potatoes, chopped into small cubes
    
    Other veggies: brussels sprouts, carrot, onion, mushroom, corn, etc.
        
Marinade for tofu:

    1 tbsp sesame oil

    1 tbsp tamari or soy sauce

    1.5 tbsp cornstarch

For the peanut sauce (also good with yogurt tahini sauce - see zahra recipe):

    1/3 cup peanut butter

    2 tbsp tamari or soy sauce

    1 tbsp rice vinegar

    1 tbsp sesame oil

    1.5 tbsp maple syrup or honey

    1/2 tsp garlic powder or 1 clove grated garlic

    Water to thin

Method:

Steam sweet potatoes and brussels sprouts until al dente.
Toss with olive oil and salt.

Season tofu with salt and garlic powder. 
Add 1 tbsp sesame oil and 1 tbsp tamari and mix to coat. 

Roast veggies and tofu for 20-25 minutes at 400 degrees.

Steam broccoli until tender.

Saute onion, mushroom, corn if using.

Serve veggies and tofu with sauce.

Add grain and nuts if desired.