Prep and marinate the tofu
Cut the pressed tofu into small triangles and place them in a shallow container. Whisk 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt in a small jar until emulsified. Pour the marinade over the tofu and toss gently to coat. Marinate 15 minutes (or refrigerate overnight for deeper flavor).
Preheat and prepare the pan
Preheat your oven to 415°F (215°C). Line a large baking sheet with a silicone mat or parchment paper. Arrange tofu pieces with about 2" between them so hot air can crisp each side.
Bake the tofu (first roast)
Bake tofu on the top rack for 20 minutes. The outside should crisp while the inside stays tender. While the tofu bakes, whisk together the vegetable seasoning.
Season the vegetables
In a medium bowl, whisk 1 1/2 tbsp olive oil, 1 tsp Dijon, 1/2 tsp garlic powder, salt and pepper. Add asparagus, artichoke hearts, and radishes and toss to coat evenly.
Combine and finish roasting
Flip the tofu, push it to one third of the baking sheet, and spread the veggies across the remaining two thirds. Return the sheet to the oven and roast for another 15–20 minutes until the asparagus turns bright and the radishes lightly brown at the edges.
Finish and serve
Remove the sheet from the oven, sprinkle 2 tbsp fresh dill over everything, and optionally fling cooked Lemon Pepper Orzo or rice onto plates. Plate the tofu and veggies, add a squeeze of fresh lemon if you like, and serve warm.
