Crisp-edged, baked tofu coated in aromatic Middle Eastern spices meets a cool, tangy herb yogurt for a vibrant, zesty bite. Serve with flatbread for a satisfying, fresh and savory vegan main.
Press the tofu for at least 15 minutes using a tofu press or by placing a heavy object on top.
Preheat the oven to 375°F (190°C).
Cut the pressed tofu into cubes and place in a mixing bowl.
Drizzle olive oil over the tofu and toss to coat evenly.
Add oregano, sumac, cumin, sesame seeds, salt, and black pepper; toss until all tofu is coated in the spice blend.
Spread the tofu in a single layer on a baking sheet.
Bake for 20–30 minutes, or until browned, firm, and lightly crispy, flipping once if desired.
While tofu bakes, make the herb yogurt sauce: In a small bowl combine non-dairy yogurt, chives, parsley, garlic powder, agave syrup, lemon juice, a pinch of salt, and a pinch of black pepper. Stir and adjust seasoning to taste.
Serve the baked tofu immediately, drizzled with herb yogurt sauce, with flatbread on the side or wrapped if desired.