Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Halve the tofu lengthwise, press both halves between two layers of kitchen paper or with a clean tea towel to remove excess moisture, and then cut into small cubes approximately one centimeter in size.

Drain the chickpeas, rinse them in a colander, and gently pat them dry with a clean tea towel or kitchen roll. Wash the broccoli and cut it into bite-sized florets.

Place tofu, broccoli and chickpeas on a baking sheet and mix with the oil, then bake in the oven at 200°C (top/bottom heat) for 20 minutes.

Meanwhile, whisk together the soy sauce, water, and cornstarch until smooth. Add the miso, peanut butter, and goji hue and whisk until you have a smooth sauce.

After 20 minutes, or when the tofu and chickpeas are slightly crispy, remove the baking sheet from the oven and pour the sauce over them. Stir well and return the roasted vegetables to the oven for another 10 minutes at 200°C (390°F) until the sauce has thickened.