# Components:
→ 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 - 0.5 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
17 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce or tamari, olive oil, lemon juice, and smoked paprika. Toss cubed tofu in marinade and allow to rest for 10 minutes.
03 - Arrange marinated tofu and diced vegetables on the prepared baking tray. Roast for 20–25 minutes, turning once midway, until tofu is golden and vegetables are tender.
04 - In a separate bowl, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to preference.
05 - Heat wraps or pita breads until supple.
06 - Fill each warmed wrap or pita bread with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and garnish with chopped parsley. Serve immediately.
