Tofu, roasted veggies, and plant-based sauce served in wraps for a vibrant, satisfying vegan main.
# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari for gluten-free
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 freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads, or gluten-free alternative
17 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper to prevent sticking.
02 - In a mixing bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika until fully combined. Add tofu cubes and nutritional yeast, toss gently, and let marinate for 10 minutes.
03 - Distribute tofu and all prepared vegetables evenly across the baking tray. Ensure ingredients remain in a single layer for optimal roasting.
04 - Roast in the oven for 20 to 25 minutes, flipping once halfway through, until tofu is golden and vegetables are tender.
05 - While roasting, combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season the sauce with salt and pepper according to taste.
06 - Warm the wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and garnish generously with fresh parsley. Serve immediately.
