Put the lid on top. Wrap tightly in cling film and refrigerate for 2 hours or overnight. The juices will soak into the bread. Cut into wedges to serve. This is a lovely use of smoked tofu which is now readily available on the supermarket shelves.
Smoked garlic is also easier to find and adds to the smoky flavour.
Arrange the vegetables on a baking tray together with the smoked tofu. Drizzle with olive oil and bake in the preheated oven until the vegetables are tender and starting to char slightly. Season and leave to cool. Gently toast the pine nuts under the grill until golden. Mix into the vegetables.