Colorful fusion featuring roasted tofu, veggies, and a lemon-tahini yogurt sauce in warm wraps or pita breads.
# What You’ll 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 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 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
# How-To:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes, toss well to coat, and let marinate for 10 minutes.
03 - Arrange marinated tofu and chopped vegetables evenly on the prepared baking tray. Roast in the oven for 20 to 25 minutes, turning once halfway, until tofu is golden brown and vegetables are tender.
04 - In a separate bowl, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season to taste with salt and pepper.
05 - Warm wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and garnish with chopped fresh parsley.
06 - Serve immediately while warm.
