Preheat your oven to 400°F (200°C).

Chop the potatoes into ¾-inch cubes, dice the red bell pepper, and cut the red onion into wedges. Rinse chickpeas.

Mix paprika, dried herbs, salt, and black pepper in a small bowl.

Combine prepared vegetables and chickpeas on a baking sheet. Drizzle with olive oil and sprinkle spice blend, then toss to coat.

Spread mixture in a single layer and roast for 40 minutes, stirring halfway through.

Blend yogurt, cashews, tofu, and garlic until smooth.

Grate cucumber and mix with blended ingredients, vinegar, and lemon juice; blend until smooth.

Once roasted, layer tzatziki sauce and veggies in bowls.