Preheat oven to 400 °F (200°C). Line a baking sheet with parchment paper and use a kitchen paper towel to grease the parchment paper with about 1 tablespoon of oil. Set aside.

Pat the tofu dry. Rinse the tofu under cold water and pat it dry using kitchen paper towels. You don’t need to press the tofu for this recipe.

Slice it. Then, dice it into 1-inch (2.5 cm) cubes or rectangles. Set it aside.

In a small bowl, whisk together the cornstarch with the chile powder and salt.

Add a cube of tofu to the bowl of cornstarch and toss to coat it evenly. Slightly shake it to remove any excess cornstarch. Transfer to one side of the baking sheet. Next, repeat with the remaining tofu cubes.

Peel the sweet potato and dice it into 1-inch (2.5 cm) cubes. Dice the red bell pepper and zucchini into cubes as well and transfer them to a large mixing bowl. Add the raw cashews.

Pour in the sesame oil, soy sauce, dried basil, and ground cumin. Use a spoon to toss the vegetables with the seasonings.

Transfer the veggies to the baking sheet, making sure they don’t touch the tofu.

Bake for about 15 minutes. In the meantime, toss the broccoli florets with about 1 teaspoon of oil and a pinch of salt in a bowl.

After about 15 minutes of baking, add the broccoli and stir it with the vegetables. Flip the tofu. Bake for another 15 minutes or until the sweet potatoes are fork-tender.

Finally, garnish the vegetables with plenty of chopped cilantro and add a squeeze of lime for freshness. You can then dip the tofu and vegetables into the spicy hummus and enjoy!

Add the hummus, green curry paste, and soy sauce to a small bowl. Stir until well combined. Taste and adjust the amount of green curry paste to your liking. Divide between two small serving bowls and drizzle with toasted sesame oil.