Preheat oven to 425°C (218°C).

Press the tofu in a tofu press or by using pan filled with heavy cans **see note above. Press for about 5 to 7 minutes.

Meanwhile, add the cubed sweet potato and whole baby potatoes to a big bowl. Toss with the oil, lemon juice and seasonings.

Once tofu is done being pressed make 8 to 10 crosswise cuts into small rectangles about ¼ inch to ½ inch thick. Sprinkle the seasonings on the tofu and add the spray oil.

Pour the potatoes out onto a large sheet pan. Then add the tofu in between the potatoes seasoned side down.

Drizzle with 1 tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon paprika, and sprig of chopped fresh rosemary (ingredients under other category).

Bake in the oven for 20 minutes.

After 20 minutes remove the pan and flip the tofu and potatoes. Add string beans to the pan and drizzle with remaining 2 teaspoons of olive oil.

Place back in oven for 15 minutes.

Remove the pan and add additional salt if you like, the juice of half a lemon and garnish with a few sprigs of rosemary.