Crispy tofu, roasted veggies, and creamy tahini-yogurt sauce packed into warm wraps for a delicious vegan meal.
# Components:
→ Protein
01 - 14 oz 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 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 oz cherry tomatoes, halved
→ Sauce
11 - 4 fl oz 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
17 - Fresh parsley, chopped
# Method steps:
01 - Heat oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Toss tofu cubes in the marinade and let sit for 10 minutes.
03 - Spread tofu and all prepared vegetables evenly on the baking tray. Roast for 20 to 25 minutes, turning halfway, until tofu is golden and vegetables are tender.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season to taste with salt and pepper.
05 - Warm the wraps or pita breads. Fill with the roasted tofu and vegetables, drizzle with yogurt-tahini sauce, and garnish with fresh parsley.
06 - Serve immediately while warm.
