# Components:
→ Protein
01 - 14 ounces 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 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, minced
14 - 1 tablespoon freshly squeezed lemon juice
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Serving
17 - 4 whole wheat wraps or pita breads
18 - Fresh parsley, chopped
# Preparation steps:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Whisk soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Toss tofu cubes in marinade and allow to sit for 10 minutes.
03 - Evenly arrange marinated tofu and prepared vegetables on baking tray. Roast in oven for 20 to 25 minutes, flipping once, until tofu is golden and vegetables are tender.
04 - Combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Mix well and season with salt and black pepper.
05 - Gently warm wraps or pita breads according to package instructions.
06 - Fill each wrap or pita bread with roasted tofu and vegetables. Spoon over tahini-yogurt sauce and top with chopped parsley.
07 - Serve immediately for best taste and texture.
