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Preheat your oven to 190C fan and line two large baking trays.
On the first tray, add the courgette, aubergine, onion and tomatoes. Drizzle with olive oil and sprinkle over the seasonings. Season with salt and pepper.
On the second tray, add the cubed tofu and coat with soy sauce. Add the broccoli. Drizzle with oil and season.
Place both trays into the oven. The tofu tray comes out after 15–20 minutes (keep an eye on the broccoli) and the veggies come out after 30 minutes.
While the tofu cooks, put the pasta on to boil. In another pan, cook the noodles according to packet instructions. Combine the soy sauce, peanut butter, chilli oil and lime juice in a large bowl to make the noodle sauce. Once the noodles are done, transfer them into the bowl with 100ml noodle water to coat everything.
BOX UP: the peanut noodles with the baked tofu and broccoli. Garnish with spring onion and sesame seeds.
Combine the cooked pasta with the roasted veggies, tuna and passata. Season with salt and pepper.
BOX UP: the tuna pasta and finish with a grating of parmesan.
Finally, brekkie time! Make the batter and fry the protein pancakes in batches. BOX UP along with some washed strawberries.