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Preheat your oven to 200°C (400°F).
Start by preparing the tofu feta marinade. In a bowl, mix together the nutritional yeast, olive oil, oregano, salt, lemon juice, black pepper, and crushed garlic.
Cut the firm tofu into cubes and add it to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes.
While the tofu is marinating, prepare the vegetables. Halve the cherry tomatoes, slice the red pepper, cube the aubergine, and cut the broccoli into florets.
In a large baking dish, combine the cherry tomatoes, red pepper, aubergine, broccoli, and the whole cloves of garlic. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.
Add the marinated tofu to the baking dish along with the Kalamata olives and torn basil leaves.
Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Once baked, remove the dish from the oven and drizzle with cashew cream and additional lemon juice.
Serve the dish warm, garnished with fresh rocket, a splash of balsamic vinegar, and more cream if desired. Optionally, sprinkle with Parmesan.