# What You'll Need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or gluten-free tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon lemon juice
06 - 1 teaspoon smoked paprika
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 oz cherry tomatoes, halved
→ Sauce
11 - 4 fl oz 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 if needed
17 - Fresh parsley, chopped
# Method:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast, toss well, and let marinate for 10 minutes.
03 - Distribute marinated tofu and all diced vegetables evenly on the prepared tray. Roast for 20 to 25 minutes, turning pieces halfway until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper, then mix thoroughly until smooth.
05 - Warm wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle generously with sauce, and garnish with fresh parsley.
06 - Serve immediately while warm.
