# 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 (substitute gluten-free if needed)
17 - Fresh parsley, chopped
# Method:
01 - Preheat the 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 cubed tofu and toss to coat thoroughly. Allow to marinate for 10 minutes.
03 - Distribute marinated tofu and all diced vegetables evenly on the prepared baking tray. Roast for 20–25 minutes, stirring once midway, until tofu turns golden and vegetables become tender.
04 - Whisk unsweetened plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season thoroughly with salt and pepper.
05 - Heat wraps or pita breads until just warm. Fill each with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and garnish generously with chopped fresh parsley.
06 - Present immediately while warm for optimal flavor and texture.
