# 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 option
04 - 1 tablespoon olive oil
05 - 1 tablespoon lemon juice
06 - 1 teaspoon 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 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 - Set oven to 400°F. Prepare a baking tray lined with parchment paper.
02 - Combine soy sauce, olive oil, lemon juice, and smoked paprika in a mixing bowl. Add tofu cubes and toss gently to evenly coat. Allow to marinate for 10 minutes.
03 - Arrange marinated tofu and diced vegetables evenly on the prepared baking tray. Roast for 20 to 25 minutes, turning ingredients halfway through until tofu is golden and vegetables are tender.
04 - In a small bowl, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and freshly ground black pepper.
05 - Heat wraps or pita breads briefly until warm. Fill with roasted tofu and vegetables, top generously with tahini-yogurt sauce, and garnish with chopped parsley.
06 - Serve immediately while warm.
