# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari (for gluten-free option)
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh 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 oz cherry tomatoes, halved
→ Sauce
11 - 1/2 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 medium clove garlic, minced
14 - 1 tablespoon fresh lemon juice
15 - Salt and freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads (gluten-free option available)
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). 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 thoroughly to coat, and allow to marinate for 10 minutes.
03 - Spread marinated tofu and chopped vegetables evenly on the prepared 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, whisk together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and black pepper to preference.
05 - Warm the wraps or pita breads. Fill each with a portion of roasted tofu and vegetables, drizzle with prepared tahini-yogurt sauce, and garnish with chopped parsley.
06 - Serve immediately while warm.
