Vegan Greek Sheet Pan Dinner

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 tablespoons olive oil

1 lemon (juiced, about 3 tablespoons)

4 cloves garlic (minced or pressed)

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 (any color, sliced)

1 medium red onion (thickly sliced)

1 pint cherry or grape tomatoes (2 cups, left whole)

½ cup kalamata olives (pitted if prefered)

¼ cup feta

Optional for serving: cooked rice, warmed pita bread, tzatziki, hummus, roasted potatoes, fresh oregano, or parsley

Directions

Preheat the oven to 400°F (200°C).

In a small bowl, add all of the Greek Seasoning ingredients, stir and set aside.

On a large baking sheet, spread the tofu, zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle the Greek Seasoning mixture over top and use your hands to toss the ingredients well until everything is well coated in the seasoning.

Bake for 35-40 minutes, stopping to stir halfway through, until everything is cooked and golden brown in some places. Remove from the oven then sprinkle over the olives and vegan feta. Serve hot alone or with cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, fresh oregano, or parsley, if desired.

Nutrition

• Serving Size: 1 serving without rice o
• Calories: 311 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Sodium: 786 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 18 g