Sheet Pan Greek Tofu & Potatoes (Vegan & Gluten-Free)

Gluten-Free • Vegan • Dump & Bake

Welcome to my new 2 Pans - 1 Dinner series! This Sheet Pan Greek Tofu & Potatoes is an easy vegan dinner with crispy roasted potatoes, golden tofu, zucchini, bell peppers and red onion, all tossed in a bright lemon-garlic Greek dressing. Everything cooks on two sheet pans for a flavour-packed dinner with minimal prep and cleanup.

And if you want to take it to the next level, add the optional creamy dill drizzle on top. It’s fresh, tangy and SO good with the roasted potatoes and veggies.

good!

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Why You'll Love This Recipe

✅ Easy two-sheet-pan dinner

✅ Minimal prep and cleanup

✅ Crispy golden potatoes

✅ Golden roasted tofu

✅ Fresh lemon-garlic Greek dressing

✅ Optional creamy dill drizzle

✅ Vegan and gluten-free

Kitchen Tools You'll Need (optional, but helpful!)

• 2 large baking sheets

• Parchment paper

• Large mixing bowl

• Small bowl or jar

• Cutting board

• Sharp knife

• Measuring cups & spoons

Ingredient Notes

• Potatoes: Yukon Gold, red or russet potatoes all work well. Cut them into small, evenly sized cubes so they roast evenly.

• Tofu: Firm tofu works best. Press it before cubing so it gets golden and crispy in the oven.

• Zucchini, bell pepper and red onion: These roast together on the second sheet pan and soak up the lemony Greek dressing.

• Greek dressing: Fresh lemon juice, garlic and oregano give this dinner its bright Greek-inspired flavour.

• Dijon mustard or miso paste: Either works to add savoury flavour and help bring the dressing together.

• Creamy dill drizzle: This is completely optional, but adds a creamy, tangy finish that pairs beautifully with the Greek flavours.

Frequently Asked Questions

❓Can I use a different type of potato?

Yes! Yukon Gold, red potatoes or russet potatoes all work well. Just cut them into small, evenly sized cubes.

❓Can I use different vegetables?

Absolutely! You can swap in vegetables like cauliflower, broccoli or cherry tomatoes. Just keep the pieces relatively similar in size so everything cooks evenly.

❓Do I have to use the creamy dill drizzle?

No! The Greek dressing gives the tofu and vegetables plenty of flavour on its own. The creamy dill drizzle is an optional finishing touch.

❓Can I make this ahead of time?

Yes! The roasted potatoes, tofu and vegetables can be stored in the refrigerator for several days. Store the creamy dill drizzle separately and add it just before serving.

❓Is this recipe gluten-free?

Yes! This recipe is naturally gluten-free. If using miso paste or Dijon mustard, check the labels to make sure your specific products are gluten-free.

More Easy Dinner Ideas

• Butter Tofu Sheet Pan

• Sheet Pan Harvest Bowl

• Tofu Pesto Pasta Bake

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⭐ Sheet Pan Greek Tofu & Potatoes ⭐

Ingredients

For the Greek Dressing

• ¼ cup olive oil

• Juice from 1 whole lemon

• 4 cloves garlic, minced

• 2 tsp dried oregano

• 1 tsp Dijon mustard or miso paste

• 1 tsp maple syrup, optional

• Pinch of salt

• Pinch of black pepper

For the Potatoes

• 4 cups potatoes, cut into small cubes

• 1 tbsp olive oil

• 1 tbsp dried oregano

• 1 tsp onion powder

• ½ tsp salt

For the Tofu & Vegetables

• 1 block firm tofu, pressed and cubed

• 2 zucchini, sliced into half-moons

• 1 large bell pepper, sliced

• ½ red onion, sliced

• Greek dressing

• ½ tsp salt

Optional Creamy Dill Drizzle

• 1 cup vegan yogurt

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp dried dill

• ¼ tsp salt

Directions

1. Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

2. Peel and cube the potatoes. Place them on the first baking sheet and drizzle with olive oil. Sprinkle with oregano, onion powder and salt. Toss to coat and spread into an even layer.

3. Place the potatoes in the oven and roast for 40 minutes, tossing halfway through.

4. Make the Greek dressing. Add the olive oil, lemon juice, garlic, oregano, Dijon mustard or miso paste, maple syrup, salt and pepper to a small bowl or jar. Whisk or shake until well combined.

5. Add the tofu, zucchini, bell pepper and red onion to a large bowl. Pour the Greek dressing over top and season with salt. Toss to coat, then spread everything evenly across the second baking sheet.

6. After the potatoes have been roasting for 15 minutes, place the second baking sheet in the oven. Roast the tofu and vegetables for 25 minutes, tossing halfway through.

7. Optional: Make the creamy dill drizzle. Add the vegan yogurt, olive oil, apple cider vinegar, garlic powder, onion powder, dill and salt to a bowl. Whisk until smooth.

8. Divide the roasted potatoes, tofu and vegetables between plates. Drizzle with the creamy dill sauce, if desired.

9. Serve immediately and enjoy!