Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Cube the tofu and chop your selected vegetables.

Toss the tofu and vegetables in oil, ensuring evenly coated, and place on the prepared baking tray to roast for about 20 minutes.

While roasting, heat oil in a pot and add cumin seeds; let them bloom for about 1 minute.

Add chopped onions, sauté for 3-4 minutes until softened.

Stir in minced garlic and grated ginger, cook for another minute until fragrant.

Add tomato paste, lentils, and diced sweet potatoes. Pour in coconut milk, bring to a simmer, and cook for about 10 minutes.

Once lentils are tender, fold in roasted tofu and vegetables, simmer for an additional 2-3 minutes.

Ladle into bowls and serve hot. Enjoy with brown rice or quinoa.