Preheat your oven to 400°F. While it heats, cut the potatoes into 3/4-inch cubes, dice the red bell pepper into bite-sized pieces, and chop the red onion into wedges. Drain and rinse the canned chickpeas thoroughly. In a small bowl, combine the paprika, basil, garlic powder, oregano, dill, and parsley—this spice blend is the flavor backbone of the dish. I like to mix my spices together first so they distribute evenly and nothing gets clumpy when tossed with the oil.

On a large baking sheet, toss the prepared potatoes, bell pepper, red onion, and chickpeas with the olive oil and spice mixture from Step 1, making sure everything is evenly coated. Spread the vegetables in a single layer and roast in the preheated 400°F oven for 40 minutes, stirring halfway through at the 20-minute mark. The vegetables should be golden and tender when done, with slightly caramelized edges.

While the vegetables roast, prepare the tzatziki. Add the yogurt, cashews, tofu, and 2 minced garlic cloves to a blender and blend until completely smooth and creamy. This combination creates a rich, protein-packed sauce that's much more substantial than traditional tzatziki. I find that blending the cashews with the yogurt helps them dissolve completely, giving the sauce body without any grittiness.

Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel—this prevents the sauce from becoming watery. Transfer the blended mixture from Step 3 to a bowl and stir in the drained grated cucumber, 1/4 cup fresh dill, red wine vinegar, salt, and black pepper. Taste and adjust seasonings as needed, then add the lemon juice for brightness.

Spread a generous layer of tzatziki sauce from Step 4 onto individual serving plates or bowls as your base. Top with the warm roasted vegetables and chickpeas from Step 2, arranging them attractively over the sauce. The contrast between the cool, creamy tzatziki and the warm, caramelized vegetables creates the perfect balance of textures and temperatures.