Preheat your oven to 400°F (200°C) and gather all ingredients.

Cube the potatoes, dice the red bell pepper, and cut the red onion into wedges. Rinse and drain the chickpeas before spreading them on a baking sheet.

Mix together paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and pepper in a small bowl.

Drizzle olive oil over vegetables, sprinkle spice blend, and toss to coat evenly.

Roast in the preheated oven for 40 minutes, stirring halfway through for even cooking.

Blend yogurt, cashews, tofu, and garlic in a blender until smooth.

In a bowl, stir in grated cucumber, fresh dill, red wine vinegar, salt, pepper, and lemon juice into the blended mixture.

Spread tzatziki sauce on serving plates and top with roasted vegetables and chickpeas. Serve warm.