Before you start: you will need a high-speed blender. Line 2 large roasting tins with baking paper. Preheat your oven to 220°C (200°C fan/425°F/Gas 7).

Prep harissa marinade. Peel and crush the garlic, then combine with the harissa, olive oil, lemon juice, maple syrup, salt, and pepper in a large bowl.

Prep traybake. Drain the tofu and pat dry with kitchen paper to remove any excess moisture. Tear the tofu into small, bite-sized chunks and add to the marinade. Cut the red and yellow peppers into similar-sized chunks, discarding the seedy cores. Peel and cut the onions into wedges. Slice the courgette into half-moons. Drain the chickpeas. Add the prepared veg to the marinade with the chickpeas and cherry tomatoes, then toss well to combine.

Start traybake. Divide the marinated tofu and vegetables between 2 lined roasting tins, spreading them out in an even layer. Halve the lemons, then make space in both tins, adding them cut-side down. Roast in the preheated oven for 25–30 minutes, swapping the trays halfway, until the tofu is golden and the vegetables are tender.

Start cashew cream. Meanwhile, place the cashews in a heatproof bowl, pour over enough just-boiled water from a kettle to cover and leave to soften for at least 10 minutes. Drain and blend the nuts in a blender with the rest of the cashew cream ingredients until smooth.

Finish cashew cream. Once the traybake is ready, allow the lemon halves to cool a little, then squeeze the juice into the cashew cream. Stir and season with extra salt and some pepper, if needed.

Assemble and serve. Spoon the tofu and vegetables onto plates and drizzle over the cashew cream. Scatter over some chopped coriander leaves and pomegranate seeds. Any leftovers can be stored in the fridge for up to 3 days.