Flavorful vegan wraps with roasted tofu, fresh veggies, and tahini-yogurt sauce for easy fusion dining.
# Ingredient List:
→ 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 medium 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 (gluten-free option available)
17 - Fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add the tofu cubes and gently toss to coat. Let the tofu marinate for 10 minutes.
03 - Arrange the marinated tofu and all prepared vegetables evenly on the lined baking tray. Roast for 20 to 25 minutes, turning once midway, until the tofu is golden and the vegetables are tender.
04 - In a small bowl, combine the plant-based yogurt, tahini, minced garlic, and lemon juice. Mix well, then season with salt and pepper to taste.
05 - Lightly warm the wraps or pita breads. Fill each bread with roasted tofu and vegetables, drizzle with the creamy tahini-yogurt sauce, and garnish with freshly chopped parsley.
06 - Serve immediately while hot for optimal texture and flavor.
