Cut the veggies: Cut the sweet potato into ¾-inch pieces or spiralize. Slice the zucchini into ½-inch-thick rounds, or spiralize. Slice the carrot into½-inch-thick rounds, or spiralize. Slice the red bell pepper thinly or spiralize. Trim bite-size florets from the broccoli and use a vegetable peeler to remove the tough outer layer of the two stems. Slice the stems into ½-inch thick rounds or spiralize.

Preheat the oven to 400ºF.

Prepare the veggies: Transfer one-half cut zucchini to one side of a large rimmed baking sheet. Place the sweet potato on the other side. Toss them with a drizzle of olive oil and salt to taste.Transfer the broccoli florets and stems to a second large baking sheet. Toss with olive oil and salt to taste.

Cut the tofu: Either crumble the block of tofu using your hands or grate it on the largest holes of a box grater.

Prepare the tofu: Transfer the shredded tofu to a large rimmed nonstick baking sheet. Add the gochujang and rub evenly to coat the tofu, if using. Otherwise, drizzle the tofu with olive oil and add salt to taste. Rub the tofu so it is evenly coated. Spread it into a single layer.

Bake the tofu, broccoli, sweet potato, and one-half of the zucchini for about 20 minutes, or until golden brown, tossing them after 10 minutes, and switching their positions in the oven, so they cook evenly.

Make the dressing: Mix the rice vinegar, tahini, maple syrup, miso, tamari, and ginger in a medium bowl. Grate or press the garlic into the bowl. Mix well to combine. Add cold water one tablespoon at a time as needed until the desired taste and consistency.

Combine: Transfer the raw bell pepper, raw carrots, remaining raw zucchini, cooked sweet potato, cooked zucchini, and cooked broccoli to a large bowl. Add the baked tofu crumbles. Drizzle with one-half of the dressing and toss to incorporate the dressing evenly. Add more dressing to taste.