Author: 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!
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Made this last night- so good! Served with pearl couscous. Love how your recipes are easy, quick, healthy and don't require obscure ingredients. So glad I found your site and I'm cooking from it all the time now. - Meryl
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! For tofu beginners, my Tofu 101 post breaks down all the basics - pressing, seasoning, and cooking.
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.
(click stars to vote)
Vegan Greek Sheet Pan Dinner
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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
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, add all of the Greek Seasoning ingredients, 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.
Angharad Downing says
Still yummy whatever leftovers you have it works!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you’re enjoying it, Angharad! 🙂
Sarah says
This is so delicious! I add the feta and olives after it has cooked. Some of my family likes to eat dairy feta and I prefer a vegan variety. Some of my family prefers regular black olives also. I was able to make these changes without altering the awesome flavor of this meal. Love this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds perfect, Sarah! So glad it worked well for everyone 🙂
Angharad Downing says
Yummy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad you enjoyed it, Angharad! 🙂
Angharad Downing says
Go to go using up veg, chuck everything in and and your husband will forget he’s a T’Rex 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So glad you enjoyed it, Angharad! 🙂
Michelle says
Made this today for my meal prep, and it was delicious! I found your blog about a month ago and have loved every single thing I have made. Thank you so much for your delicious vegan take on recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much Michelle! That means a lot. I’m so glad you’ve been enjoying the recipes 😊
Lisa Abraham says
This was a simple and delicious recipe. It is already a part of my dinner rotation. Thank you 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy it’s in your rotation now! Thank you, Lisa! 💚
Drew says
This is absolutely delicious! If you overcrowd your pan like I did (don't be me, lol) it can take a good bit longer to roast, but be patient: it's worth the wait! I'm typing this review as I eat this recipe served over brown rice and have zero regrets. Make this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Drew! Haha yes, don’t overcrowd the pan is the hardest lesson 😂 Love that you shared that tip, and I’m so glad it was worth the wait!
Angharad says
Still my go to favorite even with T-rex husband - he"s actually just asked for it for dinner AGAIN! If you haven't tried this wonder you absolutely must - takes a little longer if your as disorganized as me but so yummy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahah that's amazing! So happy it's on repeat in your house Angharad 🙂