Roasted vegetable salad with baked tofu

Roasted mushroom, beetroot, courgette, aubergine, baked tofu and salad leaves. The vegetables were roasted with a little bit of olive oil, balsamic vinegar and a pinch of salt. The tofu was baked yesterday with some soya sauce, worchester sauce and balsamic vinegar. Accompanied by an unpictured dollop of houmous and a squeeze of lemon juice.