1

Place tofu slabs in a single layer on a paper towel-lined sheet pan and cover with paper towels; place another pan or heavy can on top to apply pressure and extract liquid for 15 minutes.

2

While tofu drains, combine marinade ingredients (1 cup yogurt through ground ginger) together in a medium bowl. Remove 1/2 cup marinade to a large bowl; add cauliflower and carrots to large bowl and toss to coat. Remove 1/4 cup marinade to a medium bowl; add zucchini, toss to coat, and set vegetables aside.

3

Halve each tofu slab horizontally to make two pieces; cut each piece diagonally in half to form a triangle shape (you should have 12 triangle-shaped pieces total from each block of tofu). Place tofu in a glass dish and pour remaining marinade over top; marinate for 1 hour at room temperature or overnight in refrigerator.

4

Preheat oven to 450°F. Line two sheet pans with silicone liners. (Or cook at 425°F using parchment-lined sheet pans and increase the cooking time by about 5 minutes.) Arrange tofu and zucchini in a single layer on one pan. Spread cauliflower and carrots in a single layer on other pan. Roast 10 minutes, then flip tofu and zucchini, and stir cauliflower and carrots; switch pan positions in oven. Roast until tofu and vegetables are browned and tender, about 15 minutes more.

5

While vegetables roast, puree all ingredients for cilantro sauce (cilantro through cayenne) in a mini chopper or blender until smooth.

6

Serve tofu slices with vegetables and rice; drizzle with cilantro sauce and garnish with scallions.

7

Serving size: 4 slices tofu, 1 cup vegetables, ½ cup rice, 2 tbsp sauce