Description
A delightful one-pan meal featuring roasted veggies, tofu, and Mediterranean spices, packed with flavor and nutrition.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (350g/12.3oz) block extra-firm tofu, drained and torn into bite-sized pieces
- 1 medium zucchini, cut into half moons
- 1 bell pepper, sliced
- 1 medium red onion, thickly sliced
- 1 pint cherry or grape tomatoes, left whole
- 1/2 cup kalamata olives, pitted
- 1/4 cup vegan feta, crumbled
- Optional for serving: cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, fresh oregano, or parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, salt, and black pepper; mix well and set aside.
- On a large baking sheet, spread the tofu, zucchini, bell pepper, red onion, and cherry tomatoes in an even layer.
- Pour the Greek seasoning mixture over the vegetables and tofu; toss to coat evenly.
- Bake for 35-40 minutes, stirring halfway through, until golden brown.
- Remove from oven, sprinkle olives and vegan feta on top, and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months. Reheat in the oven with a splash of water to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 0mg