# 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 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F and line a large baking tray with parchment paper.
02 - Whisk soy sauce, olive oil, lemon juice, and smoked paprika in a mixing bowl. Add tofu cubes, gently toss to evenly coat, and let sit for 10 minutes.
03 - Spread marinated tofu and all prepared vegetables on the tray. Roast in oven for 20–25 minutes, turning once midway, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Add salt and pepper to taste, mixing well until smooth.
05 - Warm whole wheat wraps or pita breads in the oven for 2–3 minutes, just until pliable.
06 - Fill each wrap or pita with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and garnish with fresh parsley. Serve immediately.
