# What You'll Need:
→ 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 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 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
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika until combined. Add tofu cubes, gently toss to coat, and let marinate for 10 minutes.
03 - Arrange marinated tofu and chopped vegetables evenly on the prepared baking tray. Roast in the oven for 20–25 minutes, turning ingredients halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Stir until well-mixed. Season with salt and pepper to taste.
05 - Warm the wraps or pita breads. Fill each with an equal portion of roasted tofu and vegetables.
06 - Drizzle wraps with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
