for the roasted vegetables and tofu: preheat your oven to 425°f (220°c). in a large mixing bowl, combine the cubed sweet potato, brussels sprouts, tofu, and broccoli. drizzle with a bit of olive oil and season with salt and pepper. toss to coat the vegetables and tofu evenly. spread the mixture out on a large baking sheet in a single layer. roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelized.

for the sauteed leeks: while the vegetables and tofu are roasting, heat a skillet over medium heat. add a bit of olive oil and sauté the thinly sliced leeks until they become soft and slightly browned, about 5-7 minutes. set aside.

for the dressing: in a small bowl, whisk together the maple syrup, dijon mustard, miso paste, runny tahini, hummus, vegetable broth, minced garlic, onion powder, curry powder, and salt and pepper to taste. adjust the seasoning according to your preferences.

assembling the salad: in a large salad bowl, place the raw red chard or your chosen greens. top the greens with the roasted sweet potato, brussels sprouts, tofu, and broccoli. add the sautéed leeks and avocado slices. sprinkle the shredded vegan cheese over the top. drizzle the maple-miso dressing generously over the salad. toss everything together gently to combine all the flavors. serve your delicious roasted vegetable and tofu salad immediately. enjoy!