Colorful wraps with tofu, roasted vegetables, and creamy tahini-yogurt sauce packed into a satisfying vegan main.
# What You'll Need:
→ 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 zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 oz 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 needed)
17 - Fresh parsley, chopped
# Step-by-Step Guide:
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. Add cubed tofu, gently toss, and allow to marinate for 10 minutes.
03 - Place marinated tofu and diced vegetables evenly onto the prepared tray. Roast for 20 to 25 minutes, turning once midway for even browning.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Gently warm wraps or pita breads. Fill each with roasted tofu and vegetables.
06 - Drizzle tahini-yogurt sauce over filled breads and garnish with fresh parsley. Serve immediately.
