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Sheet Pan Mediterranean Tofu and Veggies

Posted in : Uncategorized on by : Dr. Dave's 411

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.
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: dairy-free, meditteranean, vegan, whole30
Servings: 4 servings


  • 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



  • 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!

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