# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or 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
17 - Fresh parsley, chopped
# Directions:
01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and toss to coat thoroughly. Allow to marinate for 10 minutes.
03 - Spread tofu and all chopped vegetables evenly across the prepared tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
04 - In a small bowl, blend plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper as desired.
05 - Heat wraps or pita breads until soft and pliable.
06 - Fill each bread with roasted tofu and vegetables. Drizzle generously with tahini-yogurt sauce and finish with chopped parsley. Serve at once.
