Preheat oven to 400 degrees F. Line two baking trays with parchment paper, or spray with oil.
In a mixing bowl, whisk together Dijon Tofu Sauce and stir gently with the tofu. Arrange on half of one baking tray.
Chop the 6-8 oz. mushrooms, 2 bell peppers, and ¼ red onion into bite sized chunks. Arrange over the other half of the baking tray.
Slice the 3 peeled sweet potatoes in half lengthwise, then make long slices and sprinkle them with the Sweet Potato Seasoning and toss well. Toss well and arrange potatoes onto the second baking tray.
Place both trays into the oven. After 15 minutes, flip / toss the ingredients on both the trays and bake another 15-20 minutes.
While the trays are in the oven, add all Herb Pistachio Pesto ingredients into a food processor, and blend scraping down sides as needed.
Serve and top with more fresh herbs and lemon wedges if desired.