# 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 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, sliced
10 - 3.5 ounces 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
17 - Fresh parsley, chopped
# Method:
01 - Set oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Toss tofu cubes in marinade and let rest for 10 minutes.
03 - Arrange marinated tofu and all chopped vegetables evenly on the prepared baking tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
04 - In a small bowl, blend plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper until flavors are balanced.
05 - Warm wraps or pita breads. Fill with roasted tofu and vegetables. Top with tahini-yogurt sauce and finish with chopped parsley.
06 - Present immediately while warm.
