Enjoy plant-based wraps filled with roasted tofu, veggies, and creamy tahini-yogurt dressing in under an hour.
# What You'll Need:
→ Protein
01 - 14 ounces extra-firm tofu, pressed and cut into cubes
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon freshly squeezed 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, thinly sliced
10 - 3.5 ounces cherry tomatoes, halved
→ Sauce
11 - 0.5 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 garlic clove, finely minced
14 - 1 tablespoon freshly squeezed lemon juice
15 - Salt and black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (gluten-free if preferred)
17 - Fresh parsley, finely chopped
# Method Steps:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika until smooth. Add tofu cubes and nutritional yeast, tossing gently to evenly coat. Let rest for 10 minutes.
03 - Arrange marinated tofu and all prepared vegetables on the baking tray in a single layer. Roast for 20 to 25 minutes, turning halfway, until tofu is golden and vegetables are tender.
04 - While tofu and vegetables cook, combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and black pepper according to taste.
05 - Heat wraps or pita breads until warmed through.
06 - Fill each warmed wrap or pita with roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and garnish with fresh parsley. Serve immediately.
