Prepare your tofu: drain and press tofu between two paper or clean towels to get rid of excess liquids. Cut tofu into uniform 1-inch cubes.
Prepare marination by combining soy sauce, rice vinegar, and olive oil.
Place tofu cubes into a large bowl with marination and toss so that tofu is covered by the marinade. Keep to marinade for at least 20 minutes or more and toss once in a while so that all cubes get to soak in some flavors.
In the meanwhile prepare vegetables. Rinse, peel, cut wherever applicable. Your aim should be almost same sized/thick vegetable pieces.
In a large bowl combine olive oil, salt, and black pepper.
Toss vegetables in seasoned olive oil. All veggies should be well coated with oil.
Preheat your oven to 350° Fahrenheit/ 180° Celsius.
Place a baking sheet over a baking tray. Spread marinated tofu and vegetables over the sheet pan.
Bake in the oven for 15 minutes first. Take out and turn the tofu cubes and vegetables.
Roast for another 15 minutes or so or until cooked to desired color and crispness.
Enjoy hot when tofu is still crisp.
Fresh firm tofu or extra firm tofu is usualy preferred but I have made this dish with silken soft tofu too and it turned out great as well.
Use mixed vegetables of oyur choice. I used almost equal parts broccoli, bell pepper and bok choy. (I like crisoy roasted bok choy). You can also add other vegetables such as potatoes, cauliflower and kale. See in post for inspiration.
To make this dish low sodium use low sodium salt and soy sauce.
To make it gluten-free use gluten-free soy sauce.
I baked mine in the pictures little longer to get it extra crisp and darker.