Vegan Greek Sheet Pan Dinner is a healthy weeknight dinner that is quick and easy to make! Colourful vegetables and tender bites of tofu are tossed in a lemony garlicky Greek-inspired seasoning. Just pop in the oven until caramelized and golden, then top with Kalamata olives and a sprinkle of vegan feta. This Greek-inspired meal is delicious served on rice or pita and great for meal prep!
My last recipe for Vegan Sheet Pan Fajitas was a total hit! Sheet pan meals are so quick and easy to make, that I knew I had to share another recipe immediately! This vegan Greek sheet pan dinner is just as quick and easy. The instructions are simple, mix up the marinade made of olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, and salt and pepper, likely ingredients you already have stocked in your kitchen. (Check the recipe notes for the oil-free version).
Now just toss zucchini, cherry tomatoes, bell pepper, red onion, and tofu in the marinade and bake. The trick for the tofu is to tear it into chunks (do not cut it into cubes)! When you tear tofu into chunks it has a random shape and rougher surface. The rough surface grips onto the marinade so it gets super flavorful and the random shapes make it look and taste more like chicken than tofu (trust me on this)!
Once it’s done roasting sprinkle olives and vegan feta over top. I garnished mine with some fresh oregano from my garden for the photos, or you could use parsley if desired. For the feta you can use a store-bought vegan feta or you can try my homemade vegan feta recipe.
Once roasted the vegan Greek sheet pan dinner is lightly caramelized and so flavorful! I love to serve mine on rice or with pita. This recipe is also great for making ahead of time or meal prep. Store any leftovers in the fridge in an airtight container and then enjoy cold or reheat in the microwave. For meal prep, you could divide it among containers on top of cooked rice with a dollop of hummus or vegan tzatziki on the side. YUM!
This gluten-free, vegan, healthy meal will please everyone!
How to Make This Easy Vegan Greek Sheet Pan Dinner:
Preheat the oven to 400°F (200°C).
In a small bowl, add all of the Greek Seasoning ingredients: the olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, salt, and pepper. 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.
This Vegan Greek Sheet Pan Dinner is…
- sooooo easy to make
- full of flavor
- great for meal prepping
More Vegan Greek-inspired recipes you might enjoy:
Easy Vegan Tzatziki
Vegan Greek Salad
Easy Hummus Recipe
Homemade Vegan Feta
Whipped Vegan Feta Dip
Olive and sun-dried Tomato Tapenade
Grilled Veggie Gyros
Spicy Black Bean Pita Sandwich
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Print Recipe
Vegan Greek Sheet Pan Dinner
Vegan Greek Sheet Pan dinner is a healthy weeknight dinner that is quick and easy to make! Colourful vegetables and tender bites of tofu are tossed in a lemony garlicky Greek-inspired seasoning. Just pop in the oven until caramelized and golden, then top with Kalamata olives and a sprinkle of vegan feta. This Greek-inspired meal is delicious served on rice or pita and great for meal prep!
Servings:
Ingredients
For the Greek Seasoning:
- 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
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Veggies & Tofu:
- 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 vegan feta, (homemade or store-bought), crumbled
- Optional for serving: cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, fresh oregano, or parsley
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Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, add all of the Greek Seasoning ingredients, stir and set aside.
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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.
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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.
Notes
Oil-free: for oil-free omit the oil and substitute with vegetable broth. Make sure you use a good non-stick pan and/or line your baking sheet with parchment paper. Use an oil-free vegan feta such as my homemade vegan feta recipe (see the notes for the oil-free option). To make the cheese crumbly, place it in the freezer for about 20 minutes before crumbling over the tofu and veggies.
Nutrition
Serving: 1 serving without rice or pita (recipe makes 4 servings) | Calories: 311kcal | Carbohydrates: 20g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 786mg | Potassium: 769mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2115IU | Vitamin C: 81mg | Calcium: 158mg | Iron: 4mg
