# Ingredients:
→ Protein
01 - 14 oz 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 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 oz 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 pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F 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 gently to evenly coat, and allow to marinate for 10 minutes.
03 - Arrange marinated tofu and all diced vegetables on the prepared baking tray in a single layer. Roast for 20–25 minutes, turning once halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Gently warm wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle generously with tahini-yogurt sauce, and finish with chopped fresh parsley.
06 - Serve immediately while warm for optimal flavor and texture.
