This simple Greek Tofu Bowl is a sheet pan dinner that looks and tastes absolutely delicious. It’s a healthy, balanced summer dinner ready in 30 minutes and extremely versatile depending on what you have in the fridge.

This Greek tofu bowl uses tzatziki as a strong, punchy sauce to complement the potatoes, the tofu, and the roasted vegetables. It would also be lovely with whipped feta, with a Greek salad instead of the roasted vegetables, or with these Greek feta potatoes or lemony Greek potatoes to up your potatoes slightly!

If you want a simple summer dinner with hands-off cooking, this one’s for you.

Ingredient Notes

• Tofu: You’ll need to use extra-firm tofu for this recipe, which holds its shape best when baked. Silken tofu will not work in this recipe! Make sure you drain your tofu and pat it dry before using it to remove moisture.
  
• Potatoes: Either new potatoes or a large baking potato chopped into small cubes will work for this recipe. Make sure you chop your potatoes small enough that they’ll be roasted within 30 minutes.
  
• Vegetables: Use whatever Mediterranean-inspired vegetables you most prefer in this recipe. I used green peppers, red peppers, yellow peppers, and zucchini (courgette). Eggplant and red onion would also work well.
  
• Seasonings: To season the sheet pan ingredients, I used a classic medley of dried oregano, thyme, and rosemary. Plus, salt and pepper to taste.
  
• Tzatziki: I used my homemade tzatziki recipe for this Greek tofu bowl, but you could also use a shop-bought version if you’re in a rush!
  
• Feta: Fresh crumbled feta adds the perfect element of tangy cheesiness for this recipe.
  
• Herbs: Finally, some chopped parsley and basil are a must to help lift the flavor profile of the dish. A squeeze of lemon juice over the potatoes would also be nice!

How To Make Greek Tofu Bowls

Step 1) Prepare Your Tofu

To prepare your tofu, you’ll need to drain it and pat the tofu dry with a clean cloth. I recommend gently squeezing the tofu to remove as much excess water as possible.

Then, cut the tofu into cubes.

Step 2) Chop the Potatoes and Vegetables

Next, chop the potatoes into small cubes and the vegetables into chunks. Add the tofu, potatoes, and vegetables to a baking sheet and roast for 30 minutes.

Step 3) Make the Tzatziki

Make the tzatziki sauce while your ingredients are in the oven. You can also chop your fresh herbs and crumble the feta at this point.

Step 4) Assemble Your Bowls

To assemble, toss the sheet pan ingredients in the fresh herbs along with a drizzle of olive oil, then spoon them into bowls.

Top with the tzatziki, crumbled feta, and some black pepper. Enjoy!

Chef’s Notes / Top Tips

The tzatziki and crumbled feta add so much flavor to this recipe that you can get away quite light with the seasonings for your tofu, vegetables, and potatoes. 

However, if you want your tofu to have a little more edge to it, you could toss the tofu cubes in some cornstarch and paprika in addition to the seasonings listed below. This will give you extra crispy, spiced tofu.

If you have leftover tzatziki, try it in these roasted chickpea gyros, or in wraps with harissa roasted chickpeas.

Storing

If you’re meal-prepping this recipe for the week, I would recommend storing the roasted tofu/potatoes/vegetables separately from the tzatziki so you can reheat them before adding the sauce and feta. 

This recipe can be enjoyed cold though, so feel free to store leftovers in an airtight container in the fridge for 3-5 days. Store the tzatziki separately for best results whether you’re eating this meal hot or cold.