Sheet pan dinner:

• 14 oz extra firm tofu, drained and pressed
• 1 bell pepper pepper, sliced into 1 inch pieces
• 8 oz button mushrooms, halved or quartered
• 1 lb. fingerling potatoes, quartered*
• 1 small red onion, sliced thinly
• 1/4 cup fresh chopped parsley
• 2 tbsp fresh chopped mint
• 1/3-1/2 cup pitted kalamata olives, halved
• Toppings: crumbled vegan feta and crispy pita chips or chickpeas

Marinade: 

• 1/4 cup olive oil
• 1 1/2 tsp lemon juice
• 1 1/2 tsp lemon zest
• 1 tsp date syrup or agave
• 2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fine grain kosher salt
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper

Yogurt Tahini Sauce (optional):

• 1/2 cup plain nondairy yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water  
• 1 tsp agave or date syrup
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Black pepper to taste
• 1 tbsp fresh chopped parsley