Preheat the oven to 400°F (200°C).
Press the block of tofu, ideally using a tofu press or by placing it on a plate, with another plate on top of it and something heavy on top of that (like a heavy pot) and let it press for 20 minutes.
While the tofu is pressing, prepare your veggies.
When the tofu has pressed, cut it into cubes.
Add the peeled and chopped butternut squash, chopped red bell pepper, chopped carrot, sliced zucchini, sliced mushrooms, broccoli florets and the cubed tofu to a mixing bowl.
Add the sesame oil, crushed garlic, dried basil, dried thyme, sea salt and black pepper and toss the vegetables and tofu with the oil and spices so that they're lightly covered.
Transfer the veggies to a 9x13 baking dish and spread them out. Cover with foil and bake for 35-45 minutes until the veggies are soft and cooked.
While the veggies are baking, cook up some quinoa, according to package instructions, to serve alongside the veggies.
Mix up your sauce by adding the toasted sesame oil, maple syrup, soy sauce and crushed garlic to a measuring jug and whisking it to combine.
When the veggies are cooked, pour the sauce over the top of the veggies and toss the veggies to mix it in.
Serve alongside the quinoa with a sprinkle of fresh chopped parsley on top and some lemon wedges on the side.