Smoky Oregano Tofu Bowls with Tzatziki

Steps

1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
2. Prepare the vegetables first: cube the potatoes, press and cube the tofu, grate and squeeze the cucumber, chop the dill, grate the garlic and slice the red onion.
3. Mix the smoked paprika, oregano and garlic powder in a small bowl; this is the spice mix, used half for the potatoes and half for the tofu.
4. On the first pan, toss the potatoes with about half of the olive oil, half of the spice mix, two-fifths of the salt and half of the black pepper. Spread in one layer and roast 15 minutes.
5. Meanwhile, toss the tofu on the second pan with the remaining olive oil, the remaining spice mix, two-fifths of the salt and the remaining black pepper, then scatter the cherry tomatoes around the tofu.
6. Flip the potatoes, then put the tofu pan in the oven too. Roast both 25 to 30 minutes, turning the tofu once, until the potatoes are tender and golden and the tofu is crisp at the edges and the tomatoes have blistered.
7. While they roast, make the yogurt sauce: stir the Greek yogurt, cucumber, dill, garlic, lemon juice and the remaining salt (one-fifth) together and chill until serving.
8. Divide the roasted potatoes among four bowls as the base, top with the tofu and cherry tomatoes, spoon over the yogurt sauce and finish with the red onion.