Vegan Greek Sheet Pan Dinner
Vegan Greek Sheet Pan Dinner features roasted tofu and veggies seasoned with lemon and oregano, served over grains or greens. This easy, one-pan Mediterranean meal is perfect for busy weeknights, meal prepping, or fresh, hearty dinners with minimal cleanup.
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.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!