Tofu and veggies roasted, paired with creamy tahini sauce, all wrapped in warm whole wheat pita for a bold plant-based meal.
# What You'll Need:
→ Protein
01 - 14 ounces 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 freshly squeezed 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, thinly sliced
10 - 3.5 ounces cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, finely minced
14 - 1 tablespoon freshly squeezed lemon juice
15 - Salt and black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads, gluten-free if desired
17 - Fresh parsley, finely chopped for garnish
# Directions:
01 - Set the 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 nutritional yeast, toss evenly, and allow to marinate for 10 minutes.
03 - Arrange marinated tofu and prepared vegetables on the baking tray. Roast for 20 to 25 minutes, turning once halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, blend plant-based yogurt, tahini, garlic, and lemon juice. Season with salt and pepper to preference.
05 - Heat wraps or pita breads until soft and pliable.
06 - Fill each wrap or pita with roasted tofu and vegetables. Spoon tahini-yogurt sauce over filling and garnish with fresh parsley. Serve immediately.
