Parboil the potatoes: Place the potatoes into a medium saucepan with enough cold water to cover by about 2 inches. Bring the water to a gentle boil and cook the potatoes for about 10 minutes, or until just fork tender. Drain and set aside until cool enough to handle. Slice the potatoes into quarters, lengthwise.
Preheat the oven to 425ºF.
Prepare the veggies: Place the green beans, red onion, and cut potatoes onto a large, rimmed nonstick baking sheet. Drizzle with the olive oil. Add the garlic, salt and black pepper to taste, and toss until all the vegetables are evenly coated with the oil.
Make the glaze: Add the preserves, soy sauce, and garlic to a medium bowl. Use a microplane or fine grater and remove ¾ teaspoon orange zest. Add this to the bowl along with 3 tablespoons orange juice. Mix to combine.
Cut the tofu:Cut tofu widthwise into 8 equal rectangles. Cut each rectangle in half, for a total of 16 squares.
Brush the Tofu & Roast: Use a pastry brush to apply the glaze generously to one side of the squares. Place the tofu onto the baking sheet with the veggies, sauce side up. Roast for 15 minutes.
Flip tofu & toss veggies: Remove the sheet from the oven and turn the tofu squares over. Brush the other sides generously with the sauce. Roast for about 15 minutes more, or until the potatoes are cooked, and the tofu is slightly crispy.
Add more glaze: Remove the sheet from the oven and brush the tofu one more time. Add some of the sauce to the veggies, as desired. Serve immediately.