Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes.

Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.

In a large bowl mix all of the stuffing ingredients except for the bread. Mix to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 - 15 minutes.

Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. Add the tofu bites to the bowl with the seasonings, and gently fold to coat. Set aside.

In a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.

On ¼ of the pan, place all of the stuffing. Just above the stuffing, add the tofu. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.

While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat.

After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 - 20 minutes until everything is tender and the stuffing is lightly browned.