Bold tofu and veggie wraps layered with creamy sauce. Plant-based, dairy-free, easy, and ready in under an hour.
# 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 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 - 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
17 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast, toss to evenly coat, and set aside to marinate for 10 minutes.
03 - Arrange marinated tofu and prepared vegetables on the lined baking tray. Roast for 20 to 25 minutes, turning halfway, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Mix until smooth, then season with salt and pepper to taste.
05 - Warm the wraps or pita breads briefly in the oven or on a skillet.
06 - Fill each wrap or pita with a generous portion of roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and garnish with fresh parsley. Serve immediately.
