Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing

0 Preheat oven to 425. Line two metal baking sheets with parchment paper. Add the potatoes and tofu to a bowl and drizzle with half of the optional olive oil. Sprinkle with nutritional yeast, salt and pepper, garlic powder and paprika. Spread on one of the baking sheets and transfer to the oven. Set timer for 25 minutes.
1 Add peppers to the bowl and drizzle with remaining optional oil and salt and pepper. Spread on the other baking sheet. Transfer to the oven and bake for 15-20 minutes.
2 Meanwhile, add the ingredients for the dressing to a jar and whisk to combine. Season to taste. Remove the roasted veggies from the oven and let cool for 5 minutes or so. Pluck the stems off of the peppers and coarsely chop.
3 Add the greens to a large bowl. Top with potatoes, tofu, peppers, and remaining ingredients. Drizzle with dressing and toss to combine.