22 May, 2022
Sheet Pan Mediterranean Tofu and Veggies
Sheet Pan Mediterranean Tofu and Veggies
This vegan Mediterranean sheet pan dinner is made with tofu, vegetables and a creamy tahini sauce. It's a delicious, flavorful weeknight dinner ready in about an hour.
Servings: 4 servings
Ingredients
- 14 oz extra firm tofu drained and pressed
- 1 bell pepper sliced
- 8 oz button mushrooms halved
- 1 small red onion sliced
- 1/4 cup fresh chopped parsley
- 2 tbsp fresh chopped mint
- 1/2 cup kalamata olives halved
- crumbled vegan feta
- 2 lemons halved
- salt for taste
- pepper for taste
- 3 garlic cloves minced
- 6 oz grape tomatoes
- 2 small zucchini sliced
Marinade
- 1/4 cup olive oil
- 1 1/2 tsp lemon juice
- 2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 375 ℉.
- 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 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.
- Serve on a bed of spinach and top with vegan feta and tahini sauce. Enjoy!