Make the marinade. Add all of the marinade ingredients, including any optional add-ins you’re using, to a blender, and blend. If the blender doesn't move along, then add in 1 to 2 tablespoons of water to help it move along, and then blend into a coarse puree.

Set the marinade aside and preheat the oven to 410° F (210° C). Grease a large baking sheet or sheet pan, or line with parchment.

Chop your veggies, if you haven't already. Press the tofu, if you haven't already, and then chop. I usually make fat triangular slices, like small chicken breasts, and then I score them on the top with a knife, so that the marinade soaks in really well.

Add a little more than half of the marinade to the tofu, tossing well to coat, then add the remaining marinade to the veggies, and toss well.

Once you're ready to bake, spread the marinated tofu out on one side of a greased baking sheet. Then, add the veggies on the other side, and spread them out, as well.

Drizzle a teaspoon or so of oil all over. Then, bake for 20 minutes. If the veggies are starting to scorch on the edges at this point, move them around a little bit, and then continue to bake for another 10 minutes or longer, until the potatoes are cooked and some of the tofu is getting crisp on the edges.

Once everything is baked to preference, remove it from the oven. For extra crispiness, you can broil it for a minute or two, and then remove it from the oven. Serve this tofu tray bake any which way you like!