Pour half the olive oil onto a baking tray and toss the vegetables in it. Slice the Tofoo and cut with a festive shaped cutter. Coat the Tofoo shapes in the cornflour and drizzle with olive oil. Add to the tray with vegetables. Sprinkle the remaining olive oil over the vegetables, along with the rosemary, and add salt and pepper to taste.
Bake for 40-50 mins until tender and golden brown.
Stir the knob of margarine through the veg and Tofoo, drizzle with olive oil and serve.