Save A vibrant plant-based twist brings new life to viral recipes, cleverly swapping cheeses or meats for tofu and wholesome vegan alternatives. This easy fusion dish satisfies with roasted vegetables, marinated tofu, and irresistible creamy sauce for a comforting main course.
I first tried this reimagined viral meal for a family dinner and was amazed at how the tangy tofu and veggies packed so much taste without any dairy or meat. It quickly became a regular favorite for cozy nights in.
Ingredients
- Extra-firm tofu: 400 g, pressed and cubed
- Nutritional yeast: 2 tbsp
- Soy sauce (or tamari): 3 tbsp
- Olive oil: 1 tbsp
- Lemon juice: 2 tbsp (1 tbsp for marinade, 1 tbsp for sauce)
- Smoked paprika: 1 tsp
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Red onion: 1 small, sliced
- Cherry tomatoes: 100 g, halved
- Unsweetened plant-based yogurt: 120 ml
- Tahini: 1 tbsp
- Garlic: 1 clove, minced
- Salt and pepper: to taste
- Whole wheat wraps or pita breads: 4, can use gluten-free
- Fresh parsley: chopped, for garnish
Instructions
- Prepare oven and tray:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate tofu:
- In a bowl, whisk together soy sauce, olive oil, 1 tbsp lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast. Toss to coat and marinate for 10 minutes.
- Roast tofu and vegetables:
- Arrange marinated tofu, red bell pepper, zucchini, red onion, and cherry tomatoes on the tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and veggies are tender.
- Make sauce:
- Mix plant-based yogurt, tahini, minced garlic, and 1 tbsp lemon juice in a small bowl. Season with salt and pepper.
- Warm wraps:
- Warm wraps or pita breads before serving.
- Assemble:
- Fill each wrap or pita with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce. Sprinkle with fresh parsley.
- Serve:
- Serve immediately and enjoy.
Save This meal is now a Sunday lunch staple in our house. Watching everyone build their own wrap around the dinner table makes these meals extra memorable.
Required Tools
Baking tray, mixing bowls, knife, cutting board, and oven are all you need for this recipe.
Allergen Information
Soy from tofu and soy sauce, sesame in tahini, gluten in wraps. Use gluten-free alternatives as needed.
Nutritional Information
Per serving: 320 calories, 10 g fat, 37 g carbohydrates, 18 g protein.
Save Enjoy this satisfying and colorful vegan meal fresh from the oven. Make plenty because leftovers taste great too.
Common Questions
- → Can I use tempeh instead of tofu?
Yes, tempeh or chickpeas can replace tofu, offering a different texture and protein profile.
- → What vegetables work best in this dish?
Bell pepper, zucchini, red onion, and cherry tomatoes roast well, but you can mix in your seasonal favorites.
- → Is this suitable for gluten-free diets?
Swap whole wheat wraps with gluten-free options for a fully gluten-free meal.
- → How do I make the sauce creamy?
Unsweetened plant-based yogurt and tahini combine for a rich, smooth texture. Adjust seasoning to taste.
- → What can I add for extra flavor?
Avocado, hot sauce, or pickled onions provide additional zest alongside the roasted tofu and vegetables.
- → Which kitchen tools do I need?
A baking tray, mixing bowls, knife, cutting board, and oven are required to prepare and cook this dish.