Place all ingredients into a blender and process until smooth. Set aside.
Preheat oven to 180C. Slice tofu into 2 inch squares.
Mix tamari, olive oil and ginger into a bowl and soak each tofu square in the bowl so that it is covered with the sauce before placing on a prepared baking sheet. Sprinkle with salt and place in oven for 15 – 20 mins. When cooked remove from oven and set aside.
Place brown rice in a saucepan with sufficient water and cook until soft. Drain and set aside.
Place the aubergine and butternut squash on a baking tray, sprinkle with olive oil and place in oven for 20-30 mins or until soft. Remove and set aside.
Heat the oil in a wok and cook the onion until soft. Then add the mushrooms, courgettes, peas, and cook for 5 mins. Then add the stir fry sauce (use less of it if you do not want it too hot) and stir and cook for a further 5 mins.
Then add the rice, baked aubergine, butternut squash and tofu and stir well. Cook for further 2-3 mins.
Scoop out ingredients onto a serving dish and garnish with coriander, chopped spring onions and chopped red chilli before serving.