The use of a sheet pan allows for easy cleanup and guarantees that all the flavors meld beautifully as they roast together. The versatility of this recipe means you can adjust the vegetables based on your preferences or what you have on hand. You can also incorporate optional ingredients like olives and vegan feta to elevate the dish further.
The end result is a colorful, hearty, and nutritious vegan meal that everyone will love.
Ingredients
- Extra-firm tofu
- Zucchini
- Bell pepper
- Red onion
- Cherry tomatoes
- Olive oil
- Lemon juice
- Garlic
- Oregano
- Basil
- Dijon mustard
- Salt
- Pepper
- Optional: olives, vegan feta, cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, fresh oregano, or parsley
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the marinade by mixing olive oil, lemon juice, minced garlic, oregano, basil, Dijon mustard, salt, and pepper in a bowl.
- Tear the extra-firm tofu into bite-sized pieces and set aside.
- Cut the zucchini into half moons, slice the bell pepper, slice the red onion, and leave the cherry tomatoes whole.
- On a large baking sheet, combine the torn tofu and prepared vegetables. Pour the marinade over them and toss everything together using your hands to guarantee a thorough coating.
- Spread the mixture evenly on the baking sheet and place it in the preheated oven.
- Bake for 35-40 minutes, stirring halfway through to guarantee even cooking, until the tofu and vegetables are golden brown and cooked through.
- If desired, add olives and vegan feta during the last few minutes of baking for added flavor and freshness.
For the best results, remember to tear the tofu instead of cutting it, as this helps it absorb the marinade better, giving it a more textured and satisfying bite.
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