One-Pan Mediterranean Tofu Mezze
When you want the flavors of a Mediterranean feast without the effort of making 5 different dishes.
Some nights, you just want a big spread of flavors without a sink full of dishes. This roasted tofu mezze hits that sweet spot perfectly. We're taking the classic elements of a Mediterranean platter—salty, savory, and herbaceous—and roasting them all on one sheet pan. The tofu gets those satisfying crispy edges while the veggies soak up the garlic and lemon juice. It’s high-flavor, low-effort comfort food for when you're too tired to juggle multiple pots but still want something that feels like a feast.
Ingredients
- 14 oz extra-firm tofu — pressed and cubed
- 1 lb cherry tomatoes
- 1 lb zucchini — chopped into chunks
- 0.5 cup cucumber — diced (added fresh at the end)
- 4 unit garlic — cloves, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 unit lemon — juiced half a lemon
Method
- 1 Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- 2 In a large bowl, toss the cubed tofu, cherry tomatoes, and zucchini with olive oil, minced garlic, oregano, salt, and pepper.
- 3 Spread everything in a single layer on the prepared baking sheet.
- 4 Roast for 20-25 minutes, or until the tofu is firm and the tomatoes have begun to burst.
- 5 Remove from oven. Stir in the diced cucumber and the fresh lemon juice.
- 6 Serve warm as a platter with a side of toasted pita bread or crackers.
Variations
- Extra Zesty — Add 1 tsp of red chili flakes to the roast for a spicy kick.
- No-Cook Veggie Swap — If you're in a huge rush, skip roasting and just toss all ingredients with olive oil and lemon juice for a raw salad style.
Notes
If you want extra crunch, toss the tofu cubes in a little cornstarch before roasting. For more depth, add a pinch of red pepper flakes to the oil mixture.
Equipment that helps
- Baking Sheet — Allows everything to roast together in one go, minimizing cleanup.
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