Preheat your oven to 400°F (200°C).

Wash and cut your vegetables: cube the potatoes into ¾-inch pieces, dice the red bell pepper, and cut the red onion into wedges. Rinse the chickpeas thoroughly.

In a small bowl, combine paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and black pepper.

Toss the cubed potatoes, diced bell pepper, onion wedges, and chickpeas with olive oil and the spice blend. Spread evenly on the baking sheet.

Roast the vegetables for 40 minutes, stirring halfway through.

Prepare the tzatziki sauce by blending yogurt, cashews, firm tofu, and garlic until smooth.

Grate the cucumber, remove excess moisture, and mix it into the sauce with dill, vinegar, lemon juice, salt, and pepper.

Spread tzatziki on plates and top with roasted Mediterranean vegetables and chickpeas.