# 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 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 (use gluten-free if needed)
17 - Fresh parsley, chopped
# Preparation Steps:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Combine soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Add cubed tofu, toss thoroughly, and allow to marinate for 10 minutes.
03 - Arrange marinated tofu and prepared vegetables evenly on the baking tray. Roast for 20–25 minutes, turning once, until tofu is golden brown and vegetables are tender.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Heat wraps or pita breads briefly. Fill each with roasted tofu and vegetables, then drizzle with the prepared sauce and garnish with chopped parsley.
06 - Serve immediately while warm.
