Cut all the vegetables in ½ inch chunks. Mix in a bowl with olive oil, salt and pepper. Add to a oven pan and cook on high for 35 minutes. Saute the garlic and ginger in sesame oil in a large frying pan and add tofu and tempeh and cook until crispy. Add soy sauce and sugar and a bit of water and cook down until the sauce is thick. Serve roast vegetables and tofu and tempeh with rice.