# What you'll need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp nutritional yeast
→ Marinade
03 - 3 tbsp soy sauce or tamari
04 - 1 tbsp olive oil
05 - 1 tbsp lemon juice
06 - 1 tsp smoked paprika
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 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 tbsp tahini
13 - 1 clove garlic, minced
14 - 1 tbsp lemon juice
15 - Salt and pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (use gluten-free if needed)
17 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika until combined.
03 - Add tofu cubes to marinade, tossing gently to coat, and let sit for 10 minutes.
04 - Spread marinated tofu and prepared vegetables in a single layer on the baking tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
05 - In a small mixing bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Season to taste with salt and pepper.
06 - Heat pita breads or wraps until just warm.
07 - Fill each wrap with roasted tofu and vegetables, drizzle generously with tahini-yogurt sauce, and garnish with chopped parsley. Serve immediately.
