Begin by pressing your firm or extra-firm tofu to remove excess moisture, ensuring a crispy texture. Wrap the tofu block in a clean towel and place a heavy skillet on top for about 15 minutes.

Cube the tofu into bite-sized pieces and pat dry with paper towels to absorb any remaining moisture.

In a mixing bowl, toss the cubed tofu with cornstarch until evenly coated.

Allow the coated tofu to sit for about 10 minutes while you prepare the vegetables.

Wash and chop your choice of seasonal vegetables into uniform 1-inch pieces.

On a large baking sheet, spread out the coated tofu cubes and chopped vegetables. Drizzle with olive oil, garlic, cumin, salt, and pepper.

Use a spatula to toss the mixture, ensuring all pieces are evenly coated.

Preheat your oven to 400°F (200°C) while you prepare the baking sheet.

Roast for 25–30 minutes, stirring halfway through to promote even browning.

Once roasted, drizzle with tahini sauce and serve warm or chilled.