Prepare the Marinade

1. Make the Marinade: In a large bowl, combine the coconut yogurt, olive oil, lemon juice, tandoori masala, cumin, coriander, turmeric, paprika, ginger, garlic, salt, and pepper. Stir until everything is well mixed.
2. Coat the Tofu and Chickpeas: Add the cubed tofu and chickpeas to the marinade, tossing gently to coat them in the flavorful mixture. Let the tofu and chickpeas marinate for at least 10 minutes (or up to overnight in the fridge for extra flavor).

Prepare the Vegetables

1. Prepare the Vegetables: While the tofu and chickpeas are marinating, prep the vegetables. Cut the sweet potato, onion, bell pepper, and zucchini into bite-sized pieces and place them on a separate plate.

Assemble the Sheet Pan

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Arrange the Vegetables: Spread the sweet potato, onion, bell pepper, and zucchini evenly on a large baking sheet. Drizzle with olive oil and a pinch of salt and pepper.
3. Add the Tofu and Chickpeas: Once marinated, add the tofu and chickpeas to the sheet pan with the vegetables. Spread everything out in an even layer to ensure it cooks evenly.

Roast the Sheet Pan

1. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through. The vegetables should be tender and lightly charred, and the tofu should be golden and crispy around the edges.

Serve

1. Serve: Remove the sheet pan from the oven. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of fresh flavor.