Save A vibrant, plant-based twist on popular viral recipes, swapping traditional cheeses or meats with tofu and other vegan alternatives for a delicious, satisfying meal.
I tried this recipe after seeing a viral version online and made it fully vegan for my family. The tofu and roasted veggies make it hearty but light at the same time.
Ingredients
- Protein: 400 g extra-firm tofu, pressed and cubed, 2 tbsp nutritional yeast
- Marinade: 3 tbsp soy sauce (or tamari for gluten-free), 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika
- Vegetables: 1 red bell pepper, diced, 1 zucchini, diced, 1 small red onion, sliced, 100 g cherry tomatoes, halved
- Sauce: 120 ml unsweetened plant-based yogurt, 1 tbsp tahini, 1 clove garlic, minced, 1 tbsp lemon juice, Salt and pepper, to taste
- Serving: 4 whole wheat wraps or pita breads (use gluten-free if needed), Fresh parsley, chopped
Instructions
- Prep:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate Tofu:
- In a bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes, toss to coat, and marinate for 10 minutes.
- Roast:
- Arrange tofu and all chopped vegetables on the baking tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
- Mix Sauce:
- Meanwhile, mix plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Season with salt and pepper.
- Serve:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
Save We enjoyed these wraps together at the dinner table. Even my non-vegan friends had seconds and asked for the recipe.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven.
Allergen Information
Contains soy (tofu, soy sauce), sesame (tahini), gluten (wraps/pita unless using gluten-free). Always check labels if sensitive.
Nutritional Information
Each serving contains about 320 calories, 10 g total fat, 37 g carbohydrates, and 18 g protein.
Save This recipe is perfect for meal prep and packs beautifully for lunch. Enjoy your vibrant, healthy wraps any day of the week!
Recipe FAQ
- → What can I use instead of tofu?
Tempeh or chickpeas work well as protein swaps and will absorb the marinade flavors beautifully.
- → How can I make this gluten-free?
Simply use gluten-free wraps or pita bread, and double-check your soy sauce or tamari is gluten-free.
- → What vegetables pair best?
Red bell pepper, zucchini, onion, and cherry tomatoes are ideal, but mushrooms or carrots add great texture and taste.
- → Can I make the tahini-yogurt sauce ahead?
Yes, prepare and refrigerate the sauce in an airtight container for up to 3 days for easy serving.
- → Any tips for extra flavor?
Try adding avocado slices, hot sauce, or pickled onions for exciting finishes and more zest.
- → What wine pairs well?
A crisp, vegan-certified Sauvignon Blanc pairs nicely with the fresh flavors and creamy sauce.