Mediterranean sheet pan Dinner
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.
Why we love this recipe
Quick & easy: this recipe takes about an hour from start to finish, but it’s super easy to prep and requires very little hands on time!
Big on flavor: the marinade is packed with flavorful herbs and spices so each bite is 100% delicious. Easy doesn’t have to mean boring!
Customizable: you can easily change up the proteins, vegetables and spices for a versatile weeknight dinner.
Vegan and gluten free – perfect for just about any dietary needs.
Meal prep friendly: you can make this mediterranean sheet pan dinner ahead of time and enjoy all week!
Total Time: 1 hour 10 minutes
Yield: 4-6 servings
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 For mediterranean sheet pan Dinner
Sheet pan dinner:
⭐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
⭐1/4 cup fresh chopped parsley
⭐2 tbsp fresh chopped mint
⭐1/3-1/2 cup pitted kalamata olives, halved
Toppings: crumbled vegan feta and crispy pita chips or chickpeas
Marinade:
⭐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 (optional):
⭐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 For mediterranean sheet pan Dinner
⭐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 ingredients for marinade. Prep remaining vegetables.
⭐Cube tofu into 1 1/2-2 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 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.
NUTRITIONAL INFO:
Serving Size:Calories: 361Sugar: 5.2 g Sodium: 793.9 mg Fat: 21.4 g Carbohydrates: 30 g Fiber: 5.6 g Protein: 15.9 g