# Ingredient List:
→ 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 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 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 lemon juice
15 - Salt and freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads, gluten-free optional
17 - Fresh parsley, chopped for garnish
# Steps:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast, toss to evenly coat. Allow tofu to marinate for 10 minutes.
03 - Arrange marinated tofu, red bell pepper, zucchini, red onion, and cherry tomatoes on the prepared baking tray. Roast for 20 to 25 minutes, turning once halfway through, until tofu is golden brown and vegetables are tender.
04 - In a small bowl, mix unsweetened plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and freshly ground pepper to taste.
05 - Warm wraps or pita breads. Fill each with a portion of roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and garnish with chopped fresh parsley. Serve immediately.
