Mediterranean Sheet Pan Dinner

Ingredients

• 1 block Extra Firm Tofu
• 1 whole Bell Pepper
• 8 oz Button Mushrooms
• 1 lb Fingerling Potatoes
• 1 whole Red Onion
• ⅓ cup Kalamata Olives
• ¼ cup Fresh Parsley
• 2 tbsp Fresh Mint
• ¼ cup Olive Oil
• 1 ½ tsp Lemon Juice
• 1 ½ tsp Lemon Zest
• 1 tsp Maple Syrup
• 2 tsp Dried Oregano
• 1 ½ tsp Dried Thyme
• 1 ¼ tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• ¾ tsp Onion Powder
• ½ cup Plain Nondairy Yogurt
• 2 tbsp Tahini
• 1 tbsp Lemon Juice

Instructions

1. Preheat oven to 375°F. Line one or two large sheet pans with parchment paper.
2. In a large bowl, whisk together the olive oil, 1½ tsp lemon juice, lemon zest, maple syrup, dried oregano, dried thyme, 1 tsp garlic powder, ground cumin, ground coriander, and onion powder to make the marinade.
3. Add the cubed tofu, sliced bell pepper, mushrooms, fingerling potatoes, and red onion to the bowl. Toss well to coat everything evenly with the marinade. Season with salt and pepper to taste.
4. Spread the coated tofu and vegetables in a single layer on the prepared sheet pan(s). Roast for 25–30 minutes, stirring once halfway through, until potatoes are tender and edges are golden.
5. While the sheet pan roasts, whisk together the nondairy yogurt, tahini, 1 tbsp lemon juice, ¼ tsp garlic powder, and a pinch of onion powder in a small bowl until smooth. Season with salt and pepper to taste.
6. Transfer the roasted tofu and vegetables to plates or a serving platter. Scatter kalamata olives over the top, drizzle with the tahini yogurt sauce, and finish with chopped parsley and fresh mint.