# What You'll Need:
→ 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 red bell pepper, diced
08 - 1 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 lemon juice
15 - Salt and pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add the tofu cubes and toss thoroughly to ensure an even coating. Allow tofu to marinate for 10 minutes.
03 - Arrange marinated tofu along with diced bell pepper, zucchini, sliced onion, and halved cherry tomatoes on the prepared tray. Roast for 20–25 minutes, turning halfway through, until the tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, garlic, and lemon juice. Whisk until smooth, then season with salt and pepper to taste.
05 - Warm the wraps or pita breads. Fill each with roasted tofu and vegetables, then drizzle with the prepared tahini-yogurt sauce and sprinkle with fresh parsley.
06 - Serve immediately while warm for optimal texture and flavor.
