Using a food spiralizer, spiralize the zucchini and carrots and place them in separate bowls.

Spray a large skillet with a non-stick cooking spray and sauté the garlic until lightly browned.

Add the zucchini spirals into the skillet breaking them in half as you add them into the hot pan.

Sauté for 3 minutes stirring gently until they are just slightly tender – Do not overcook!

Put all of the vegetables into a large mixing bowl and gently toss to mix. Set aside.

Preheat oven to 400 degrees.

Cut each block of tofu into bite size cubes or slices.

Spray a baking sheet with a non-stick baking spray and lay out the pieces of tofu in a single layer onto the baking sheet.

Sprinkle with some McKay’s Chicken style seasoning, and then sprinkle with the Nutritional yeast flakes.

Spray the tops of the tofu with the non-stick baking spray and put into the oven for 20 minutes. Remove from oven and turn the tofu pieces over and repeat the sprinkling of the seasonings.

Return to the oven and bake another 25-30 minutes or until golden brown.

Remove for the oven and let cool on the baking sheet.

Combine all ingredients in a medium saucepan.

Bring to a boil over medium heat and then let simmer on low for 20 minutes making sure to stir several times during cooking.

Remove from heat and let cool.

Put all vegetables and baked tofu into a large bowl and toss to combine.

Pour 1 cup of the peanut sauce over the top and gently mix until all the vegetables are coated with the peanut sauce.

Add more or all of the rest of the sauce depending on how much you would like.