Step 1
Heat the oven to 200°C .
Step 2
In a large mixing bowl, whisk together the olive oil, lemon juice, oregano, crushed garlic, smoked paprika, salt, and pepper. Add the potatoes and tofu, tossing to coat well. Spread them on a lined baking sheet in a single layer and roast for 25–30 minutes, stirring halfway, until the potatoes are golden and tender, and the tofu is slightly crispy.
Step 3
In a salad bowl, combine the rocket, cucumber, tomatoes, red onion, and olives. Season with salt and pepper, and toss gently. Sprinkle the crumbled feta cheese over the top.
Step 4
In a small bowl, whisk together the Greek yoghurt, chopped dill, garlic, lemon juice, and salt. Adjust seasoning to taste and refrigerate until ready to serve.
Step 5
Divide the potatoes and tofu between shallow bowls. Top with the Greek salad and a dollop of dill garlic yoghurt sauce.
