Vegan Greek Sheet Pan Dinner
When you need an easy, flavorful dinner without a lot of cleanup, sheet pan meals are where it’s at. This Vegan Greek Sheet Pan Dinner packs in protein, veggies, and bold Mediterranean flavors all on one tray. Plus, it’s highly customizable depending on what you’ve got hanging out in the fridge.
Crispy tofu, roasted veggies, briny olives, and a drizzle of lemon make this a meal that’s hearty yet fresh. Serve it over quinoa, couscous, or greens, and you’ve got yourself a dinner that feels a little fancy without much actual effort.
Before you get started
Make sure to press your tofu to remove excess water: it helps it crisp up better in the oven. Pre-chop all your veggies before you start tossing everything together, because once you mix the marinade, it comes together fast.
Lining your baking sheet with parchment paper is a must here to prevent sticking and make cleanup a breeze. Feel free to double the lemon juice or add a little more olive oil if you like extra saucy veggies.
What You Need To Make Vegan Greek Sheet Pan Dinner
You’ll find exact amounts in the recipe card below, but here’s the overview of what you’ll need for this Mediterranean-style meal.
Grab a block of extra firm tofu, a red onion, a red bell pepper, zucchini, cherry tomatoes, and Kalamata olives. For seasoning, you’ll use olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Optional extras include cooked quinoa, couscous, or massaged kale, plus vegan tzatziki, hummus, vegan feta, and fresh parsley or dill for serving.
How To Make Vegan Greek Sheet Pan Dinner
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, add the cubed tofu, onion wedges, chopped bell pepper, zucchini half moons, cherry tomatoes, and olives. Drizzle with olive oil and lemon juice, then season with oregano, garlic powder, salt, and pepper.
Toss everything well so it’s evenly coated. Spread the mixture out onto the baking sheet in a single layer. Bake for 15 minutes, then give everything a flip or toss with a spatula. Continue baking another 15 to 20 minutes, until the tofu is golden and the vegetables are tender.
Serve the roasted tofu and veggies over quinoa, couscous, or massaged kale. Add a scoop of vegan tzatziki or hummus, and top with vegan feta and fresh herbs if you want to make it extra special.
Frequently Asked Questions
Can I use a different protein instead of tofu?
Yes, chickpeas work great as a swap if you want to skip the tofu or change it up.
Do I have to flip the veggies halfway through?
Flipping helps everything cook evenly and get nicely golden, so it’s worth the quick effort.
What’s the best way to press tofu?
Wrap it in a clean towel and place a heavy object on top for 20 to 30 minutes to press out the extra water.
Can I add more veggies?
Absolutely. Eggplant, mushrooms, or artichoke hearts would all be delicious additions to the sheet pan.
How long do leftovers last?
Stored in an airtight container, leftovers will keep in the fridge for up to three days. They’re great for meal prep.
Vegan Greek Sheet Pan Dinner
Ingredients
- 1 14-ounce block extra-firm tofu, pressed and cubed
- 1 red onion cut into wedges
- 1 red bell pepper chopped
- 1 zucchini sliced into half moons
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives pitted
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooked quinoa massaged kale or couscous, optional
- vegan tzatziki or hummus optional
- Vegan feta optional
- fresh parsley or dill optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the tofu, onion, bell pepper, zucchini, cherry tomatoes, and olives. Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, salt, and pepper. Toss until everything is coated with oil. Transfer to the prepared baking sheet.
- Bake for 30-35 minutes, flipping halfway through, until the tofu is golden and the veggies are tender.
- Serve over your favorite grain and greens. Top with a dollop of vegan tzatziki or hummus, and garnish with vegan feta and fresh herbs if desired.