# What You'll Need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp nutritional yeast
→ Marinade
03 - 3 tbsp soy sauce or tamari
04 - 1 tbsp olive oil
05 - 1 tbsp lemon juice
06 - 1 tsp 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 tbsp tahini
13 - 1 clove garlic, minced
14 - 1 tbsp lemon juice
15 - Salt and freshly ground black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Chopped fresh parsley
# Directions:
01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Combine soy sauce, olive oil, lemon juice, and smoked paprika in a medium bowl. Add tofu cubes, toss until coated, and let marinate for 10 minutes.
03 - Spread marinated tofu and all chopped vegetables on the prepared tray. Roast for 20 to 25 minutes, turning once, until tofu is golden brown and vegetables are tender.
04 - In a small bowl, mix plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and black pepper.
05 - Slightly warm wraps or pita breads before assembling.
06 - Fill each wrap or pita with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and garnish with chopped parsley. Serve immediately.
