Simple tofu and veggie wraps with creamy tahini-yogurt sauce, plant-based, flavorful, and ready in under an hour.
# What you need:
→ 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 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 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, minced
14 - 1 tablespoon lemon juice
15 - Salt and pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Steps to follow:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a large mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and gently toss until evenly coated. Allow to marinate for 10 minutes.
03 - Arrange marinated tofu and all prepared vegetables on the lined baking tray. Roast for 20 to 25 minutes, turning halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Stir until smooth and season with salt and pepper.
05 - Heat whole wheat wraps or pita breads until warm and pliable.
06 - Fill each warm wrap or pita bread with roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and garnish with chopped fresh parsley. Serve immediately.
