• Preheat your oven to 180C (350F).

to prep the potatoes

• Wash or peel the potatoes. Cut into wedges by cutting them in half lengthwise, then in half again lengthwise.
• Add to a mixing bowl with the nutritional yeast and salt and pepper to taste. Combine well.
• Transfer to one side of a sheet pan or baking tray.

to prep the veggies

• Wash all veggies and cut into bite-sized pieces.
• Rinse the mixing bowl (from the potatoes) and add the cut veggies. Season with 1 tsp of smoked paprika as well as salt and pepper.
• Transfer to the baking tray, leaving enough room for the tofu.

to prep the tofu

• Cut the tofu into slices.
• Rinse the mixing bowl and add the tofu slices to it. First, add the dry spices (smoked paprika, cumin, chili and cinnamon). Mix well.
• Next, add the lemon juice and liquid sweetener and combine so that every piece of tofu is coated in the marinade.
• Transfer the tofu to the baking tray. You'll likely have some marinade left over, save that for later.

to bake

• Bake everything in the oven for 20 minutes.
• Then, flip the tofu, add the remaining marinade on top and bake for another 5 minutes. You can increase the temperature to 220C or turn on a grill function (if you have one) for extra crispiness.
• Plate everything, optionally garnish with herbs (like parsley) and drizzle on your favorite sauce/ketchup.