Mix the ingredients for the tofu marinade and with 6 tablespoons of water. Add the tofu and leave for one hour.
Mix the ingredients for the vegetable marinade and with 100ml water and add salt and pepper to taste. Add the cranberries and leave to soak.
Preheat the oven to 220°C / 425°F / gas mark 7.
Peel the parsnips, carrots and sweet potatoes and cut into 1cm diagonal slices. Halve or quarter the new potatoes.
Blanch the parsnips and carrots in boiling water for 45 seconds. Drain, refresh and drain well.
Strain the cranberries and set aside, reserving the marinade.
Put the parsnips, carrots and baby onions into a casserole dish, pour over half the vegetable marinade and cover tightly with a fitting lid and bake for about 40 minutes.
Put the potatoes and sweet potatoes on a roasting tray with 1 tablespoon olive oil and the remaining marinade and roast for 20 minutes.
Drain the tofu, reserving the marinade and roast in the oven for 20 minutes, basting and turning every 5 minutes.
Transfer the parsnips, carrots and onion to the roasting tray with the potatoes and roast all together for a further 20 minutes.
Towards the end of the roasting time, prepare the couscous.
Add the cranberries to the vegetables for the last 5 minutes of the roasting time.
Pile the tofu on top of the roasted vegetables and serve hot with the couscous.
