# 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 freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads, use gluten-free if needed
17 - Fresh parsley, chopped
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper to avoid sticking.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast, tossing gently to evenly coat. Marinate for 10 minutes.
03 - Arrange marinated tofu, red bell pepper, zucchini, red onion, and cherry tomatoes in a single layer on the prepared tray. Roast for 20 to 25 minutes, turning once halfway through, until tofu is golden and vegetables have softened.
04 - In a small bowl, blend plant-based yogurt, tahini, minced garlic, and lemon juice until smooth. Season with salt and pepper according to preference.
05 - Heat wraps or pita breads briefly until just warmed through.
06 - Fill each warmed wrap or pita bread with a portion of roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and finish with a sprinkle of fresh parsley.
07 - Serve immediately while warm for optimal texture and flavor.
