Make the rice pilaf according to the package directions.

While the pilaf is cooking, make the mushroom gravy. (I start by soaking the dried mushrooms, then preparing the vegetables/tofu and finishing the gravy while the vegetables are cooking.)

Now, make the roasted vegetables and tofu. Preheat the oven to 375 degrees F. Prepare the roasted vegetables. For even cooking, try and cut the vegetables roughly the same size. Toss the vegetables with 2 tablespoons olive oil and 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1/2 teaspoon parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, using your hands to try and coat everything well.

Place in a single layer on a baking sheet (or two, most likely) and place in the oven. Bake for 30-35 minutes, tossing halfway through, or until vegetables are done.

Cube the tofu and toss with the remaining olive oil, seasonings and salt/pepper. Place in another sheet pan and roast for 20 minutes, tossing halfway through or until golden brown.

Make the cranberry sauce. Place the orange juice, zest and sugar in a medium saucepan over medium heat, whisking until the sugar is dissolved, about 5 minutes. Add in the cranberries and reduce to a simmer. Cook, stirring occasionally, for about 15 minutes, until cranberries have burst and reduced.

Serve! Divide the pilaf and top it with roasted vegetables, tofu, gravy, and cranberry sauce.