Preheat oven to 200°C.
Cut potatoes into halves or quarters.
Cube tofu and chop zucchini and capsicum.
Toss potatoes, tofu and vegetables with olive oil, lemon, oregano and thyme.
Arrange on two baking trays.
Roast for 30–35 minutes, turning halfway.
Add cherry tomatoes and olives during the final 10 minutes.
Cook quinoa separately.
Divide into four portions.