• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Zest, then juice lemon.
• Remove any brown spots from potatoes and cut into 1/2-inch cubes.
• To an unlined baking sheet, add potatoes, lemon zest, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
• Season with pepper, then toss to coat.
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

• Meanwhile, cut tomato into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch slices.
• Halve, peel, then cut onion into 1/4-inch slices.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• In a medium bowl, add tofu, Shawarma Spice Blend and remaining garlic salt. Toss to coat.

• To one side of another unlined baking sheet, add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree. Season with salt and pepper, then toss to combine.
• To the other side of the baking sheet, add tofu. Drizzle 1/2 tbsp (1 tbsp) oil over tofu. 
• Roast in the bottom of the oven, until veggies are tender and tofu is golden, 8-12 min.

• Meanwhile, to a small bowl, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree.
• Season with salt and pepper, then stir to combine.

• In another medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
• Add tomatoes. Season with salt and pepper, then stir to combine.

• Divide roasted potatoes and veggies between bowls.
• Top with tofu and tomatoes.
• Drizzle garlic sauce over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and roast tofu the same way the recipe instructs you to season and roast chicken breast tenders.