1. Preheat your oven to 200°C.
2. Cube the pumpkin and squash into 2 cm pieces and toss with olive oil, salt, and black pepper.
3. Place them on a baking tray and roast in the oven for 20 minutes until tender.
4. Meanwhile, cube the tofu and lightly pan-fry until golden.
5. Add the peas during the last 5 minutes of roasting.
6. Combine all ingredients in a bowl, mix gently, and serve warm.

Summary:

A wholesome, adult-friendly lunch bowl brimming with autumn flavors and nutritious components.

Storing Options:

Refrigerate any leftovers in an airtight container for up to 2 days; reheat gently.

Potential Allergies & Side Effects:

Contains soy; individuals with sensitivities to tofu or the added seasonings should exercise caution.