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!
FEATURED COMMENT:
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
Servings:
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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.
Liesel says
An amazingly delicious, simple dinner that reminds me so much of our time in Greece. Followed the recipe with no changes. Perfect as is!
Bernadette says
Love this! The flavours are amazing! The aroma while it’s cooking! And .. so quick and easy to prepare. A++
Jess @ It Doesn't Taste Like Chicken says
Yay! A++ review!
Sandra says
Hi Sam. Would this work ok using soy curls in place of the tofu?
Jess @ It Doesn't Taste Like Chicken says
Soy curls would be delicious in this recipe. Be sure to reconstitute them according to the package first!
Sandra says
Wanted to send an update that I made the recipe with soy curls and it was fantastic! Served in pitas with tzatziki, vegan feta and Kalamata olives as suggested. Will definitely be adding this to our regular list of recipes. Thanks!
Jess @ It Doesn't Taste Like Chicken says
That's great news - thanks for sharing your success with us!
Laura says
I love this recipe. The ratio of delicious payoff for the modest amount of effort is just fantastic. I'm going to make this again this week.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're thrilled!
Jennifer Spinks says
Sooo good, but I only cooked it half the time so it wouldn’t get too squishy. Will def make again!!
Angharad Downing says
So yummy, make double because it’s so good you’ll want to stash some away for a midnight munch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it!
Cat J says
Soooo ridiculously good. My toddler LOVED it and asked for seconds.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful!
Birdie says
so easy and definitely a crowd pleaser!! love it 🙂
Lyn says
Made this the other day and it was delicious! Easy to make and yummy!
Sam Turnbull says
Yay! So happy you enjoyed it Lyn 🙂
Karen ML says
We loved this recipe! Simple yet totally different from our staple dishes. Will be adding to our dinner rotation! Thank you, Sam!!
Peggy Does Cake says
I'd give this 6 out of 5 stars if I could. This is SO good! Everyone should do themselves a favor and pair this with your tzatziki sauce (which is also excellent). We're having ours with brown rice and naan bread. This is a meal fit for a king, vegan or not. Thank you, Sam!
Debbie says
This really is both easy and delicious. I knew as soon as I tasted it that we would be enjoying this on repeat. Leftovers keep and reheat well. It uses ingredients I always have on hand. Truly a winning recipe!
Jess @ IDTLC Support says
We're so happy to hear it, Debbie!
Tricia says
I can’t eat peppers sadly. What other veggies would you recommend for this dish? (I have the same question for your sheet pan fajitas). Both recipes sound delicious! Thx!!
Jess @ IDTLC Support says
You could sub in mushrooms or simply increase everything else (more tomatoes, more zucchini). This goes for the fajitas as well, you could do mushrooms, zucchini, summer squash, eggplant, and even corn.
Christine says
This has received lots of compliments every time I have made it, and I haven’t even served it to vegans yet.
It’s now one of my “go to” recipes when I need to cook for guests.
Served with hummus, tzatziki, roast lemon and olive oil potatoes, rice, and warmed flat bread. Leftovers for lunch the next day… winner winner!
Thanks for another terrific recipe, Sam
Jess @ IDTLC Support says
We're so glad you love this and we hope your guests do too!
Mar says
Made this tonight, along with your vegan feta (made yesterday,) and your tzatziki sauce and served it all on some fresh roti flatbread with cilantro rice and lettuce. Wow! So easy and as good or better than going out. We should have been eating this all summer. I have tried MANY vegan tzatziki recipes and your was by far the best and the easiest to make. I love that your recipes are so easy and don't have a lot of hard to find ingredients while delivering gourmet results. I preordered your cookbook and I'm sure I'll be reaching for it often!
Jess @ IDTLC Support says
What an epic combination of all things greek! But vegan, yum!
DIANE says
Made this last night & it was DELICIOUS! Had my doubts about whole tablespoon of oregano but it was exactly right, making the finished dish one my husband & I enjoyed with every bite! I'll for sure be making this again!
Jess @ IDTLC Support says
Yay! So glad you both enjoyed every bite!
Caitlin says
Made this tonight for supper and we really enjoyed it! Served it with some garlic naan (haha I know, but it worked) I pulled out of the freezer, hummus, and a small simple salad. Quick and flavorful weeknight meal.
Meryl says
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.
Jess @ IDTLC Support says
We're so thrilled you enjoyed it and found the site too!
Robin says
We also served with pearl couscous, great combination!
Jill B says
This was absolutely delicious! I made up the Greek seasoning (also added a little soy sauce to it) and put in a ziplock bag with the tofu and vegetables and marinated for a few hours. And then cooked according to your directions.
I served with baby potatoes and dinner was wonderful! We are having company this weekend so I am going to make it again. Thanks for this easy, fantastic recipe!
Sam Turnbull says
Yay! So happy you love it so much Jill 🙂
Tonya says
Sam, do you ever press the tofu? Does it make a difference?
Sam Turnbull says
I do in some recipes, but it is often not needed. Pressing tofu removes extra water, but baking tofu will also remove extra water. The tofu will dry out in the oven when baking it, so pressing it in this case would just be an extra step for no reason. I usually press tofu only when I want to marinade it.
Keri says
This recipe is absolutely delicious. I added marinated artichokes to mine at the end and I put it over rice. It is excellent for weekday lunch meal prep. Thank you for this recipe!
Jess @ It Doesn't Taste Like Chicken says
Great idea! Thanks for your review, Keri!