Vegan tofu wraps with roasted veggies, tangy tahini-yogurt sauce, whole wheat bread for a satisfying plant-based meal.
# What you'll need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh 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 oz cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, finely minced
14 - 1 tablespoon fresh lemon juice
15 - Salt and black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped, for garnish
# Method:
01 - Preheat the oven to 400°F (200°C) and line a large baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast, tossing gently to coat. Marinate for 10 minutes while preparing vegetables.
03 - Evenly distribute marinated tofu, red bell pepper, zucchini, red onion, and cherry tomatoes onto the prepared baking tray. Roast for 20 to 25 minutes, turning once halfway, until vegetables are tender and tofu is golden.
04 - In a small bowl, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and black pepper to taste.
05 - Heat the wraps or pita breads according to package instructions. Fill each with roasted tofu and vegetables, drizzle generously with tahini-yogurt sauce, and garnish with fresh parsley.
06 - Present the wraps or pitas immediately while warm.
