Cut potatoes and tofu into bite-sized cubes, peel the carrots and slice the mushrooms

On a baking sheet with parchment paper, add the vegetables and tofu

Sprinkle some olive oil and black pepper on top and toss everything around to coat evenly

Bake on 220 C until done

Add everything to oven dish

Make stock and boil for 5-10 min then add stock and paste to saucepan and reduce/add cornstarch until slightly thickened

Pour sauce over the oven dish

Bake on 250 C for a few min before serving