Roasted Mediterranean Potato, Mushroom & Tofu Bake
A vibrant, low-effort tray bake packed with roasted potato wedges, tender mushrooms, crisp tofu cubes, and cauliflower tossed in a savory herb-mustard dressing.
This Roasted Mediterranean Potato, Mushroom & Tofu Bake is a vibrant, low-effort sheet pan dinner that brings together hearty vegetables and crispy tofu coated in a tangy herb-mustard dressing. Baking everything on a single roasting tray allows the potatoes to get golden, the cauliflower to char slightly at the edges, and the Kalamata olives to burst with rich Mediterranean flavor.
Why This Recipe Works
Whisking nutritional yeast, garlic powder, onion powder, mustard, and olive oil creates an emulsified dressing that clings to every vegetable. Adding Kalamata olives during the last 15 minutes warms them through without drying them out, infusing the entire pan with authentic briny warmth.
Chef's Pro-Tips
- Crispy Tofu Secret: Tossing the tofu cubes in a teaspoon of nutritional yeast before adding them to the tray helps form an extra crispy crust while roasting.
- Don't Overcrowd the Tray: Spread the potatoes, cauliflower, mushrooms, and tofu into a single flat layer so they roast and crisp up rather than steaming.
Ingredients
Main
- 500 gmushrooms, halved or thickly sliced
- 4 mediumpotatoes, cut into bite-sized wedges
- 1 blockfirm tofu, pressed and cubed
- 1 small headcauliflower, cut into small florets
- 50 gKalamata olives, pitted and halved
Dressing
- 3 tbspolive oil
- 2 tbspmustard
- 2 tbspnutritional yeast
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspfresh or dried rosemary, finely chopped
- 1 tspfresh or dried basil, torn or chopped
- 1 pinchsalt and black pepper, to taste
Garnish
- 1 handfulfresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Heat your oven to 200°C (390°F).
- Prep the Tofu: Pat the tofu block dry with a paper towel. Cut it into bite-sized cubes. Tossing the tofu cubes in a teaspoon of nutritional yeast before adding to the tray helps make them extra crispy.
- Whisk the Dressing: In a small bowl, whisk together the olive oil, mustard, nutritional yeast, garlic powder, onion powder, rosemary, basil, salt, and black pepper until it forms a smooth, emulsified sauce.
- Assemble the Tray: Place your potato wedges, cauliflower florets, mushrooms, and tofu cubes directly into your roasting tray.
- Coat Everything: Pour the mustard-herb dressing over the ingredients. Use your hands or a spatula to toss everything thoroughly, ensuring every piece is evenly coated in the olive oil and spices. Spread them out into a single, flat layer so they roast instead of steam.
- Roast: Place the tray in the preheated oven and bake for 25 minutes.
- Add Olives & Flip: Take the tray out, gently toss the vegetables and tofu, and scatter the Kalamata olives across the top.
- Final Bake: Return to the oven for another 15 minutes, or until the potatoes are golden and tender, the cauliflower edges are slightly charred, and the tofu is crisp.
- Garnish & Serve: Sprinkle generously with chopped fresh parsley right out of the oven. Serve hot directly from the tray.