Preheat your oven to 400°F (200°C).

Wash and chop your vegetables: cube the potatoes, dice the bell pepper, and cut the red onion into wedges.

Rinse the chickpeas thoroughly in a colander and ensure they are well-drained.

In a small mixing bowl, combine paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and pepper.

Toss the prepared vegetables and chickpeas with olive oil and the spice blend on a large baking sheet.

Roast for 40 minutes, stirring halfway through until golden and tender.

In a blender, combine yogurt, soaked cashews, soft tofu, and minced garlic, and blend until smooth.

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

To serve, spread the tzatziki sauce on each plate and top with the roasted vegetables.