Plant-based wraps packed with tofu, vegetables, and creamy sauce. Easy preparation for a vibrant main dish.
# What You Need:
→ 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, or gluten-free alternative
17 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes, toss to coat thoroughly, and marinate for 10 minutes.
03 - Spread marinated tofu and chopped vegetables evenly on the baking tray. Roast for 20–25 minutes, turning halfway, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, garlic, and lemon juice. Season with salt and pepper, mixing until smooth.
05 - Gently warm wraps or pita breads according to package instructions.
06 - Fill each wrap or pita with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and sprinkle with fresh parsley. Serve immediately.
