Pin A vibrant plant-based twist on trending viral recipes, this dish uses tofu and fresh vegetables to deliver a satisfying meal packed with flavor while staying vegan and dairy-free.
I remember the first time I reimagined a viral cheese-stuffed dish with tofu instead, and my friends could not believe how tasty and colorful the vegan version turned out!
Ingredients
- Protein: 400 g extra-firm tofu, pressed and cubed, 2 tbsp nutritional yeast
- Marinade: 3 tbsp soy sauce (or tamari for gluten-free), 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika
- Vegetables: 1 red bell pepper, diced, 1 zucchini, diced, 1 small red onion, sliced, 100 g cherry tomatoes, halved
- Sauce: 120 ml unsweetened plant-based yogurt, 1 tbsp tahini, 1 clove garlic, minced, 1 tbsp lemon juice, salt and pepper, to taste
- Serving: 4 whole wheat wraps or pita breads (use gluten-free if needed), fresh parsley, chopped
Instructions
- Prep the Oven:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate Tofu:
- In a bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes, toss to coat, and marinate for 10 minutes.
- Roast Tofu & Veggies:
- Arrange tofu and all chopped vegetables on the baking tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
- Prepare the Sauce:
- Mix plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Season with salt and pepper.
- Assemble Wraps:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
Pin We recently served these fresh vegan wraps for a family weekend lunch, and everyone enjoyed customizing their own with extra parsley and hot sauce.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Allergen Information
Contains soy (tofu, soy sauce), sesame (tahini), gluten (wraps or pita unless using gluten-free). Always verify labels for hidden allergens.
Nutritional Information
Each serving provides approximately 320 calories, 10 g total fat, 37 g carbohydrates, and 18 g protein.
Pin This fusion recipe is perfect for impressing vegan and non-vegan guests alike, and leftovers make a great lunch the next day.
Recipe FAQ
- → Can I substitute tofu for another protein?
Yes, tempeh or chickpeas work well as swaps for tofu, providing different textures and flavors.
- → Is this dish gluten-free?
Use gluten-free wraps or pita breads and tamari instead of soy sauce to make this dish gluten-free.
- → What vegan yogurt should I choose?
Opt for unsweetened plant-based yogurt, such as soy, almond, or coconut varieties for best results.
- → Can I make the filling ahead of time?
Roasted tofu and vegetables can be prepared in advance and reheated when ready to serve for convenience.
- → How can I add more flavor?
Try including sliced avocado, hot sauce, or pickled onions, or adjust the spices in the marinade to taste.
- → What wine pairs well with this dish?
A crisp vegan-certified Sauvignon Blanc complements the tangy and savory flavors beautifully.