Ingredients
Vegetables and Tofu
- 14 oz extra firm tofu, drained and pressed
- 1 bell pepper, sliced into 1 inch pieces
- 8 oz button mushrooms, halved or quartered
- 1 lb fingerling potatoes, quartered
- 1 small red onion, sliced thinly
- 1/4 cup fresh chopped parsley
- 2 tbsp fresh chopped mint
- 1/3-1/2 cup pitted kalamata olives, halved
Toppings
- Crumbled vegan feta
- Crispy pita chips or crispy chickpeas
Marinade & Seasoning
- 1/4 cup olive oil
- 1 1/2 tsp lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp date syrup or agave
- 2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine grain kosher salt
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Yogurt Tahini Sauce
- 1/2 cup plain nondairy yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp agave or date syrup
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Black pepper to taste
- 1 tbsp fresh chopped parsley
Instructions
- Prepare the tofu and vegetables: Drain and press the extra firm tofu to remove excess moisture. While the tofu presses, slice the bell pepper into 1-inch pieces, halve or quarter the button mushrooms depending on size, quarter the fingerling potatoes, and thinly slice the small red onion.
- Make the marinade: In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, date syrup or agave, dried oregano, dried thyme, garlic powder, ground cumin, ground coriander, kosher salt, onion powder, and ground black pepper until well combined.
- Marinate tofu and vegetables: Cut the pressed tofu into cubes or slices as desired. Toss the tofu and all prepared vegetables in the marinade, ensuring everything is evenly coated with the flavorful mixture.
- Preheat the oven and prepare the sheet pan: Preheat your oven to 425°F (220°C). Arrange the marinated tofu and vegetables in a single layer on a large sheet pan to allow even roasting and crisping.
- Roast the sheet pan dinner: Place the sheet pan in the oven and roast for about 30-35 minutes, tossing halfway through to ensure even cooking and browning. The potatoes should be tender and the tofu golden and slightly crispy at the edges.
- Prepare the yogurt tahini sauce: While the sheet pan dinner roasts, whisk together plain nondairy yogurt, tahini, lemon juice, water, agave or date syrup, salt, garlic powder, onion powder, black pepper, and fresh chopped parsley in a small bowl until smooth and creamy.
- Assemble and serve: Once the sheet pan ingredients are roasted, transfer them to a serving dish. Sprinkle with kalamata olives, crumbled vegan feta, and crispy pita chips or roasted chickpeas for texture. Drizzle with the prepared yogurt tahini sauce and garnish with additional fresh parsley and mint. Enjoy warm.
Notes
- Pressing tofu properly is essential for crisp texture; allow at least 20 minutes of pressing time.
- Fingerling potatoes can be substituted with baby Yukon gold or red potatoes for similar results.
- For extra crispiness, spread vegetables and tofu in a single layer without overcrowding the pan.
- Vegan feta can be omitted or replaced with crumbled firm tofu marinated in lemon and herbs.
- The yogurt tahini sauce can be made ahead and stored in the fridge for up to 3 days.
- Leftovers reheat well in an oven or air fryer to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
