# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce (or tamari for gluten-free)
04 - 1 tablespoon olive oil
05 - 1 tablespoon lemon juice
06 - 1 teaspoon smoked paprika
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 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 (use gluten-free if needed)
17 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Whisk together soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Add cubed tofu and toss well to coat. Let the tofu marinate for 10 minutes.
03 - Arrange marinated tofu and prepared vegetables on the lined baking tray. Roast for 20 to 25 minutes, turning once halfway, until tofu is golden and vegetables are tender.
04 - Combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and pepper and mix until smooth.
05 - Warm each wrap or pita bread. Fill with roasted tofu and vegetables. Spoon over tahini-yogurt sauce and garnish with chopped parsley.
06 - Serve immediately and enjoy hot.
