This vegan Mediterranean sheet pan dinner is made with tofu, potatoes, vegetables and a creamy yogurt tahini sauce. It’s a delicious, flavorful weeknight dinner ready in about an hour.
INGREDIENTS
14 oz extra firm tofu, drained and pressed
1 bell pepper pepper, sliced into 1-inch pieces
8 oz button mushrooms, halved or quartered
1 lb. fingerling potatoes, quartered*
1 small red onion, sliced thinly
¼ cup fresh chopped parsley
2 tbsp fresh chopped mint
⅓-½ cup pitted kalamata olives, halved
Toppings: crumbled vegan feta and crispy pita chips or chickpeas
Marinade:
¼ cup olive oil
1 ½ tsp lemon juice
1 ½ tsp lemon zest
1 tsp date syrup or agave
2 tsp dried oregano
1 ½ tsp dried thyme
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp fine-grain kosher salt
½ tsp onion powder
½ tsp ground black pepper
Yogurt Tahini Sauce (optional):
½ cup plain nondairy yogurt
2 tbsp tahini
1 tbsp lemon juice
1 tbsp water
1 tsp agave or date syrup
½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
Black pepper to taste
1 tbsp fresh chopped parsley
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INSTRUCTIONS
Preheat oven to 375˚F.
Drain tofu, then wrap in a clean tea towel or several sheets of paper towel and set something heavy on top for 30 minutes to press out as much moisture as possible.
Meanwhile, whisk together all the ingredients for the marinade. Prep remaining vegetables.
Cube tofu into 1 ½-2 inch pieces and add to a bowl with diced vegetables. Toss well with marinade, then transfer everything to a large sheet pan (or two depending on the size) and roast for 25-30 minutes, stirring once halfway through.
Meanwhile, whisk together all the ingredients for the yogurt tahini sauce. Serve over rice, cauliflower rice or another cooked grain with kalamata olives, tahini yogurt sauce and crispy chickpeas or pita.