Colorful tofu and veggies roasted, wrapped with creamy tahini-yogurt sauce, perfect for flavorful vegan meals.
# What you need:
→ Protein
01 - 14 oz 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 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
# How to Make It:
01 - Preheat 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. Add tofu, toss well, and let it marinate for 10 minutes.
03 - Arrange the marinated tofu and the diced bell pepper, zucchini, sliced onion, and cherry tomatoes on the prepared baking tray. Roast in the oven for 20 to 25 minutes, turning once, until the 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, seasoning to taste with salt and pepper.
05 - Warm wraps or pita breads in the oven or on a skillet.
06 - Fill each bread with roasted tofu and vegetables, drizzle generously with yogurt-tahini sauce, and garnish with freshly chopped parsley. Serve immediately.
