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Preheat the oven to 400F and get out a baking sheet. Place the sliced potatoes on one half of the baking sheet, and the tofu on the other.
Prepare the lemon marinade by combining all ingredients in a bowl. Pour the marinade over top of the potatoes and tofu. Toss until evenly coated.
Place in the oven for 25 to 30 minutes, flipping halfway through, until the potatoes are fork tender and the tofu is crispy.
While the potatoes and the tofu bake, make your quick greek inspired salad by chopping your cucumber, tomato, red onion and parsley. Toss with the lemon juice, vegan feta and salt and pepper.
Then whip up your yogurt dill dressing by combining all the listed ingredients.
Remove the tofu and potatoes from the oven and serve in a bowl with the greek inspired salad and dressing. Enjoy immediately, or store in the fridge separate from the dressing for up to 3 days.