Grate the cucumber and squeeze out excess moisture. In a bowl, mix the grated cucumber with coconut yogurt, minced garlic, chopped dill, lemon juice, salt, and black pepper. Stir until well combined and refrigerate until ready to serve.

For Fingerlings

Roast the Fingerlings

Preheat the oven to 400°F (200°C). In a bowl, toss the fingerling potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until golden brown and crispy.

For Vegan Eggs and Brussels Sprouts

Cook the Brussels Sprouts

In a pan, heat olive oil over medium heat. Add halved Brussels sprouts, seasoning with salt and black pepper. Sauté for about 8-10 minutes until they are tender and slightly caramelized. Add balsamic vinegar and stir to combine.

Prepare the Vegan Eggs

In another skillet, heat olive oil over medium heat. Add crumbled tofu, nutritional yeast, turmeric powder, and black salt. Cook for 5-7 minutes, stirring occasionally. Add chopped spinach and cherry tomatoes, cooking until spinach wilts.

To Serve

Combine and Enjoy

On a plate, serve the roasted fingerlings, sautéed Brussels sprouts, and the vegan egg mixture. Top with the chilled tzatziki and a handful of mixed nuts for added crunch.