If frozen, thaw the tofu overnight in the fridge or on the counter for an hour or so. Press the tofu for at least 15 minutes to remove excess moisture. Tear into 1½” to 2 inch” pieces.

Heat a small skillet over medium heat. Add the cumin seeds and toast for 1 to 2 minutes until fragrant and slightly darkened. Add the bay leaves to the pan, and toast briefly, then switch off the heat. Transfer to a spice grinder or coffee grinder, and process until coarsely ground. Mix the ground mixture with the remaining tofu rub spices and salt in a small bowl.

Add the tofu pieces to a large bowl. For extra flavor, you can toss the tofu cubes with the optional soy sauce mixed with brown sugar before coating them with the spice rub. Sprinkle the spice mixture all over, and toss well to coat. Marinate for at least an hour in the fridge.

Meanwhile, prep all of the veggies and start the braising process. Preheat the oven to 415°F (210°C).

Heat the oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, garlic, and a pinch of salt, and cook for 4 to 5 minutes, until the onions turn translucent. Add a splash of water, if needed, to prevent sticking.

Add the thyme and sage, then stir in the potatoes and carrots. Add another teaspoon of oil, if needed, and toss to coat everything evenly. Let the mixture sit undisturbed for about 5 minutes or longer, so the vegetables can start to sear and the onions can caramelize. At this point, you can sear the tofu briefly in the skillet, or add it later.

Make a space in the middle of the pan and add the tomato paste, Worcestershire sauce, and ½ cup of stock. Mix really well, then pour in the remaining stock, and mix again. Place the tofu pieces on top of the vegetables. If the tofu is already mixed in, don’t mix it up too much; just let everything sit in the stock. Drizzle a teaspoon or more of oil over the tofu.

Turn off the heat, and transfer the skillet to the oven. Bake for about 20 minutes, or until the tofu starts to get crispy on top and the potatoes and carrots are tender. If the tofu isn’t crispy enough, broil for a minute or two for extra crispness. If the sauce reduces too much, add a splash of stock before serving.

Mix all the ingredients in a small bowl. Taste and adjust seasoning.

Serve the braised tofu and veggies as is, or with rice, couscous, mashed potatoes, bean purée, or crusty bread. Drizzle with the herb sauce before serving.