Start by preheating your oven to 425°F (220°C).

Break the pressed extra-firm tofu into small, bite-sized chunks and place them in a mixing bowl. Drizzle with olive oil.

In a separate bowl, mix garlic powder, cayenne, salt, cane sugar, smoked paprika, dry mustard powder, and black pepper. Toss this seasoning blend with the tofu.

On the same sheet pan, toss your choice of vegetables with olive oil and a sprinkle of salt.

Spread the seasoned tofu and vegetables on a baking sheet. Roast in the preheated oven for about 30 minutes.

While roasting, bring a saucepan of water to a boil. Gradually whisk in the polenta along with a pinch of salt and fresh cracked black pepper. Stir continuously.

Once the polenta is creamy, stir in vegan butter and vegan Parmesan until fully combined.

To serve, spoon the creamy polenta onto plates or bowls. Top with the roasted spicy tofu and vegetables.