Tasty plant-based wraps filled with tofu, roasted vegetables, and creamy tahini-yogurt sauce—easy and satisfying.
# Ingredient list:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon smoked paprika
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 oz cherry tomatoes, halved
→ Sauce
11 - 0.5 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh lemon juice
15 - Salt and black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Step-by-Step Guide:
01 - Set 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.
03 - Add cubed tofu to marinade, toss well, and let sit for 10 minutes.
04 - Combine tofu and chopped vegetables on the prepared tray. Roast for 20 to 25 minutes, turning once halfway, until tofu turns golden and vegetables are tender.
05 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season to taste with salt and pepper.
06 - Heat wraps or pita breads briefly in the oven or skillet until warm and pliable.
07 - Fill each wrap or pita bread with roasted tofu and vegetables. Generously drizzle with tahini-yogurt sauce and garnish with chopped parsley.
08 - Serve immediately while warm.
