Roasted tofu, fusion vegetables, and tangy tahini-yogurt sauce wrapped in whole wheat or gluten-free bread.
# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp nutritional yeast
→ Marinade
03 - 3 tbsp soy sauce or tamari
04 - 1 tbsp olive oil
05 - 1 tbsp lemon juice
06 - 1 tsp 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 tbsp tahini
13 - 1 clove garlic, minced
14 - 1 tbsp lemon juice
15 - Salt and pepper to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Directions:
01 - Heat oven to 400°F and line a baking tray with parchment paper.
02 - Combine soy sauce, olive oil, lemon juice, and smoked paprika in a mixing bowl. Toss tofu cubes in marinade and let stand for 10 minutes.
03 - Arrange marinated tofu and prepared vegetables on the baking tray in a single layer. Roast for 20–25 minutes, flipping once, until tofu is lightly browned and vegetables are soft.
04 - Mix the plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Add salt and pepper to taste.
05 - Gently heat wraps or pita breads in the oven or on a dry skillet until warm.
06 - Fill each wrap or pita with roasted tofu and vegetables, drizzle with sauce, and garnish with chopped parsley. Serve immediately.
