Roasted tofu, vibrant veggies, and creamy tahini-yogurt sauce in a satisfying, plant-based main course.
# Components:
→ Protein
01 - 14 ounces 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 fresh 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 ounces cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 medium garlic clove, minced
14 - 1 tablespoon fresh lemon juice
15 - Salt and freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, finely chopped
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add cubed tofu, toss thoroughly, and set aside to marinate for 10 minutes.
03 - Spread marinated tofu and all diced vegetables evenly on the prepared baking tray. Roast for 20–25 minutes, turning once halfway, until tofu is golden and vegetables are tender.
04 - In a small bowl, stir together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper according to taste.
05 - Lightly heat whole wheat wraps or pita breads until warmed through.
06 - Fill each wrap or pita with roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and top with chopped parsley. Serve immediately.
