Prepare Tofu: Rinse the firm tofu and squeeze out excess water; crumble it into a bowl. Mix in lemon juice, garlic powder, nutritional yeast, salt, and pepper. Set aside to marinate for 15-20 minutes.

Prepare Vegetables: Peel the sweet potatoes and zucchinis, then slice them into thin chips.

Layer the Pastry: Unroll the filo pastry, grease each sheet with olive oil and line a pie dish, letting the edges hang over.

First Layer: Begin layering with half of the sliced vegetables, topping with marinated tofu and fresh mint, then drizzle with half the olive oil.

Second Layer: Layer remaining vegetables, season again, and drizzle with the rest of the olive oil.

Bake: Cover with foil and bake at 180°C for 1 hour and 20 minutes, remove foil and bake for an additional 10 minutes.