# 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 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 (gluten-free if required)
17 - Fresh parsley, chopped
# Instructions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add cubed tofu, toss thoroughly to ensure even coating, and allow to marinate for 10 minutes.
03 - Uniformly distribute marinated tofu and all prepared vegetables on the lined baking tray. Roast in the oven for 20 to 25 minutes, rotating halfway through, until tofu develops a golden exterior and vegetables become tender.
04 - While the tofu and vegetables roast, combine plant-based yogurt, tahini, minced garlic, and lemon juice in a bowl. Whisk until smooth, then season to taste with salt and pepper.
05 - Gently warm the wraps or pita breads. Fill each with a generous portion of the roasted tofu and vegetables.
06 - Drizzle the prepared tahini-yogurt sauce over the fillings, garnish with chopped parsley, and serve immediately.
