Enjoy a fusion of tofu, veggies, and creamy sauce in wholesome wraps, perfect for easy vegan dining.
# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce (or tamari for gluten-free option)
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 oz cherry tomatoes, halved
→ Sauce
11 - 0.5 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 needed)
17 - Fresh parsley, chopped
# Method:
01 - Set oven to 400°F and prepare a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Add cubed tofu, coat thoroughly, and marinate for 10 minutes.
03 - Arrange marinated tofu and chopped vegetables evenly on the baking tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Warm wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and sprinkle with fresh parsley.
06 - Plate immediately while warm.
