Cut the tofu into large cubes and marinate in the vegetable oil and soy sauce for 10 minutes.
Meanwhile, prepare the vegetables. Quarter the eggplants, cut the red bell pepper into slices, slice the red onion lengthwise, and halve or quarter the zucchini.
Pour the olive oil into a roasting pan. Add the vegetables and toss them in the oil, making sure they are well coated.
Bake for 40 minutes or until the vegetables are tender.
Notes
Tip: You may enjoy this dish with a bowl of almond rice.