FOR THE FILLING:
1. Pour boiling-hot water over the cashews, and let them sit for 45 minutes.
2. Once they’re done softening in the water, place them in a food processor with the nutritional yeast, garlic, oregano, basil, and sea salt. Process until all the ingredients are very finely chopped. Transfer the ingredients to a bowl.
3. Use your fingers to crumble in the tofu. Stir to combine the veggies. Preheat the oven to 220°C (Gas Mark 7, 425°F)
4. Combine all the vegetables in a bowl. Pour in the olive oil, salt, and pepper, and toss to combine. Spread in one layer on a baking sheet, and roast for 20 to 25 minutes.