Roast Vegetables with Tempeh and Tofu

• 2 carrots
• 2 potatoes
• 3 plantains
• 1 small Tarro
• 1 onion
• ¼ pumpkin
• 1 package tempeh
• 500 g tofu
• ginger and garlic cut
• 1 tbs sugar
• ¼ cup soy
• Salt and pepper

 

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.