# 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 option)
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, thinly 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 freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (substitute gluten-free if needed)
17 - Fresh parsley, chopped
# Directions:
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, tossing gently to coat. Let stand for 10 minutes to absorb flavors.
03 - Distribute marinated tofu and prepared vegetables evenly on the baking tray. Roast for 20–25 minutes, turning halfway, until tofu is golden and vegetables are tender.
04 - While roasting, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.
05 - Gently heat wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and garnish with chopped parsley.
06 - Transfer filled wraps to plates and serve immediately.
