# Ingredients:
→ 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 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 pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Instructions:
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, toss thoroughly, and let marinate for 10 minutes.
03 - Distribute marinated tofu and diced vegetables evenly on the prepared tray. Roast for 20 to 25 minutes, turning once during cooking, until tofu is golden and vegetables are tender.
04 - Combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Mix until smooth and season with salt and pepper.
05 - Gently heat the wraps or pita breads according to package directions.
06 - Fill each wrap or pita with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and garnish with chopped parsley.
07 - Present immediately for optimal flavor and texture.
