# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon freshly squeezed 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, thinly sliced
10 - 3.5 oz cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 garlic clove, minced
14 - 1 tablespoon freshly squeezed lemon juice
15 - Salt and freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (gluten-free option available)
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - Whisk soy sauce, olive oil, lemon juice, and smoked paprika in a mixing bowl. Add tofu cubes with nutritional yeast, coat thoroughly, and marinate for 10 minutes.
03 - Distribute marinated tofu, red bell pepper, zucchini, onion, and cherry tomatoes evenly on the tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
04 - In a small mixing bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Gently heat wraps or pita breads. Fill with roasted tofu and vegetables, then drizzle with tahini-yogurt sauce. Garnish with chopped parsley.
06 - Serve the filled wraps immediately while warm.
