Tofu, roasted vegetables, and tahini-yogurt sauce in soft wraps create a hearty, plant-powered meal with fresh flavors.
# What You Need:
→ Protein
01 - 14 ounces extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon lemon juice
06 - 1 teaspoon smoked paprika
→ Vegetables
07 - 1 medium red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 ounces cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, minced
14 - 1 tablespoon lemon juice
15 - Salt and pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (use gluten-free if preferred)
17 - Fresh parsley, chopped
# How to Make:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika.
03 - Add tofu cubes to the marinade and toss gently to coat. Allow to marinate for 10 minutes.
04 - Arrange marinated tofu and all prepared vegetables evenly on the baking tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
05 - Combine plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Mix thoroughly, then season with salt and pepper.
06 - Gently warm the wraps or pita in the oven or on a skillet.
07 - Fill each wrap or pita with roasted tofu and vegetables. Top with tahini-yogurt sauce and garnish with fresh parsley. Serve immediately.
