Preheat your oven to 400°F (200°C).

Cut the potatoes into ¾-inch cubes, dice the red bell pepper, cut the red onion into wedges, and rinse and drain the chickpeas.

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

On a large baking sheet, toss the potatoes, bell pepper, onion, and chickpeas with olive oil until evenly coated.

Sprinkle the spice blend over the vegetables and toss again to ensure an even coating.

Spread everything in a single layer on the baking sheet and roast in the oven for 40 minutes, stirring halfway through, until the vegetables are golden and tender with caramelized edges.

In a blender, combine yogurt, cashews, tofu, and minced garlic, blending until smooth and creamy.

Grate the cucumber and squeeze out any excess moisture, then stir it into the blended mixture with dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasonings to taste.

Spread a generous layer of tzatziki sauce onto each serving bowl or plate, top with the roasted vegetables and chickpeas, and enjoy!