Tofu and veggies roasted, wrapped in whole wheat bread, and topped with creamy sauce for a vibrant plant-based dish.
# 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 freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Preheat 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. Add tofu cubes and gently toss to coat. Let marinate for 10 minutes.
03 - Evenly spread marinated tofu and all diced vegetables on the prepared tray. Roast for 20 to 25 minutes, turning halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper.
05 - Heat wraps or pita breads. Fill each with roasted tofu and vegetables, then drizzle with the yogurt-tahini sauce and sprinkle with fresh parsley.
06 - Serve immediately while warm.
