Preheat oven to 400°F (200°C). Place a baking sheet in the oven.
Meanwhile, cut the tofu into 1-inch cubes. Transfer to a large plate or baking dish. Top with cornstarch, ground chili, and sea salt. Mix until the tofu is well coated on each face. Set aside.
In a large bowl, combine the diced red peppers, sweet potato, zucchini, broccoli florets, and cashews. Stir in the soy sauce, dried basil, ground cumin, and one tablespoon of sesame oil. Mix well.
Remove the hot baking sheet from the oven. Pour in one tablespoon of sesame oil and tilt the baking sheet with a circular motion to spread the oil. Add the tofu and toss in the oil using a wooden spatula. Push the tofu on a side of the baking sheet, leaving space for the veggies.
Transfer the veggies to the baking sheet, making sure they don’t touch the tofu (this is essential to get crispy tofu).
Bake for 30-35 minutes, or until the sweet potatoes are soft. Tofu will crisp up a bit more after baking. Serve with the Thai hummus dip and rice or quinoa on the side. If you want, drizzle veggies with lime juice.
Roasted veggies and tofu will keep for up to 4 days in the refrigerator. Reheat gently on the stove or oven, or eat cold.
Transfer the hummus to a small bowl. Stir in the soy sauce and green curry paste, and mix well until fully combined. Taste and add more curry paste if needed. Drizzle with a tablespoon of toasted sesame oil and use as a dip for the roasted tofu and veggies.