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 first tried this vegan remake for a dinner party, and everyone was amazed at how satisfying and tasty it was. It definitely proved that plant-based eating can be both fun and delicious!
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
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare Marinade:
- 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 Tofu And Vegetables:
- 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.
- Make Sauce:
- Meanwhile mix plant-based yogurt tahini garlic and lemon juice in a small bowl. Season with salt and pepper.
- Assemble Wraps:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley.
- Serve:
- Serve immediately.
Save Even my kids get excited when I serve this recipe. It has become one of our go-to vegan dinners for both quick weeknights and special occasions.
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 for hidden allergens if sensitive.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 37 g, Protein: 18 g per serving
Save This vegan viral re-make is a delicious fusion favorite that's perfect for sharing. You will love how simple and satisfying each bite is!
Recipe Help & FAQs
- → Can I substitute tofu with another protein?
Yes, tempeh or canned chickpeas work well with the marinade and roasting method for delicious results.
- → How do I make this gluten-free?
Use certified gluten-free wraps or pita breads and tamari in place of soy sauce to maintain gluten-free status.
- → What vegetables can I add or swap?
Any roasting-friendly veggies, like mushrooms, carrots, or eggplant, can be used to suit your taste or seasonal availability.
- → Is there a nut-free sauce option?
Use sunflower seed butter in place of tahini to keep the sauce nut- and sesame-free, or simply omit tahini.
- → How should leftovers be stored?
Store tofu and veggies separately from sauce in airtight containers in the fridge for up to 3 days. Assemble wraps fresh.
- → What wine pairs well with this dish?
A vegan-certified Sauvignon Blanc offers crisp balance to the roasted flavors and creamy tahini sauce.