Tofu with cauliflower and carrots

I have never cooked tofu until today; however, recently I have realized that I need more protein in my diet.  After reading a few Internet concoctions with tofu, I invented my own.

Tofu with cauliflower and carrots
Ingredients:
1-2 heads of cauliflower, cut in small pieces
2 cups of baby carrots
extra firm tofu (size would depend on your preferences and the number of servings)
2 Tbsp of corn starch 
1-2 Tbsp honey (I used raw)
2 Tbsp olive oil
1 ½ cups soy sauce
To taste: crushed garlic, hot red pepper flakes, onion powder

Directions:
Remove the excess water from the block of tofu by blotting it between paper towels and topping it with a heavy pan. I did this for 30 minutes, during which I squeezed the water out of the towels once. Cut the tofu into cubes (approximately an inch in each dimension). Arrange the cubes on top of parchment paper. 
Wash the cauliflower and the baby carrots; mix them with some olive oil in a pan. Bake the veggies and the tofu at the same time at 400F. The tofu will be ready after 25-30 minutes and the veggies in 40 minutes. Midway baking, I mixed the vegetables; I also flipped each tofu piece.

The sauce was prepared with the rest of the recipe ingredients. I premixed the olive oil, soy sauce, honey, corn starch, garlic, onion powder and hot pepper flakes and heated the mix in a pan. After smoothing any clumps for 2-3 minutes, the sauce thickened and was ready to use.

Veggies and tofu were mixed together with the sauce and served!