Description
A vibrant and hearty vegan meal featuring marinated tofu, fresh veggies, and briny olives, perfect for weeknight dinners.
Ingredients
Scale
- 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, 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, mix together olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, salt, and pepper.
- Spread the tofu, zucchini, bell pepper, red onion, and cherry tomatoes evenly on a large baking sheet.
- Drizzle the Greek seasoning mixture over the veggies and tofu, and toss gently to coat.
- Bake for 35-40 minutes, stirring halfway through, until the vegetables are tender and the tofu is golden brown.
- Remove from the oven, sprinkle with olives and vegan feta, and serve hot with your choice of accompaniments.
Notes
For extra crispy tofu, press it for about 30 minutes to remove excess moisture before cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 575mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg