Satisfy with plant-based wraps filled with roasted tofu, colorful veggies, and tangy tahini dressing.
# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 2 tbsp nutritional yeast
→ Marinade
03 - 3 tbsp soy sauce or tamari
04 - 1 tbsp olive oil
05 - 1 tbsp freshly squeezed lemon juice
06 - 1 tsp 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 tbsp tahini
13 - 1 clove garlic, minced
14 - 1 tbsp freshly squeezed lemon juice
15 - Salt, to taste
16 - Ground black pepper, to taste
→ Serving
17 - 4 whole wheat wraps or pita breads, gluten-free optional
18 - Fresh parsley, chopped
# Method:
01 - Set oven temperature to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes to the mixture and toss thoroughly to coat. Allow tofu to marinate for 10 minutes.
03 - Arrange marinated tofu, red bell pepper, zucchini, red onion, and cherry tomatoes evenly on the prepared baking tray. Roast for 20 to 25 minutes, turning ingredients halfway, until tofu is crisp and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper; stir until smooth.
05 - Heat wraps or pita breads gently. Fill each with the roasted tofu and vegetable mixture.
06 - Drizzle wraps with tahini-yogurt sauce and sprinkle with chopped fresh parsley. Serve promptly.
