1hr 10min · 6 servings 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 ¼ cup fresh chopped parsley 2 tbsp fresh chopped mint ⅓-½ cup pitted kalamata olives, halved Toppings: crumbled vegan feta and crispy pita chips or chickpeas MARINADE: ¼ cup olive oil 1 ½ tsp lemon juice 1 ½ tsp lemon zest 1 tsp date syrup or agave 2 tsp dried oregano 1 ½ tsp dried thyme 1 tsp garlic powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp fine grain kosher salt ½ tsp onion powder ½ tsp ground black pepper YOGURT TAHINI SAUCE (OPTIONAL): ½ cup plain nondairy yogurt 2 tbsp tahini 1 tbsp lemon juice 1 tb
