Place tofu in a single layer on a paper towel-lined tray. Pat with extra paper towel to absorb excess moisture. Transfer to a medium bowl. Mix spice blend, oil and garlic in a small bowl. Add half the spice mixture to tofu and toss to coat.
Place pumpkin, cauliflower, capsicum and onion on a shallow-sided baking tray. Drizzle over the remaining spice mixture and toss well to coat. Spread vegetables in an even layer. Bake in a preheated 220°C oven (fan-forced) for 15 minutes.
Remove tray from oven. Drizzle honey over vegetables and turn to mix well. Scatter tofu over the top. Return tray to oven. Bake for a further 15 minutes or until vegetables are browned and tender.
Meanwhile, prepare couscous following packet directions.
Dollop yoghurt over tray bake. Sprinkle with mint. Serve with couscous and lemon wedges.

Any leftovers are great for lunch the next day. Refrigerate in a container and reheat in microwave oven to serve.
Moroccan spice blend (also known as ras el hanout) is available from supermarkets and greengrocers.
Refrigerate or freeze remaining tofu. Try adding to your next stir-fry dish.