Mix together the tofu marinade ingredients. Put the tofu cubes in an air-tight container, add marinade, cover and shake well. Put in the fridge.

Preheat oven to 400F (200C). Cut vegetables. Lay the sweet potato cubes on a cooking sheet and cover with a little bit of olive oil, salt & pepper. Put in the oven. About 10 minutes later, add broccolis, oil, salt & pepper. About 15 minutes later, add drained tofu cubes and bake for another 5 to 10 minutes, until veggies are tender and golden.

While the vegetables are cooking, wash and tear kale leaves into bite-size pieces. Dry well with a clean towel. Put a bit of roasted sesame oil on a small plate, dip your fingers and massage each kale leaf. Divide them into two bowls.

When the veggies are ready, turn off the oven and prepare the sauce. Mix all the ingredients and add a bit a warm water, one tablespoon at a time, until you reach the desired consistency. Taste and adjust to your liking.

Cover the kale leaves with roasted veggies and tofu, add chopped green onion and toasted sesame seed. Savour.