# What You'll Need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cut into cubes
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 black pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads, gluten-free if preferred
17 - Fresh parsley, chopped for garnish
# Directions:
01 - Bring oven temperature to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and toss to coat thoroughly, allowing to marinate for 10 minutes.
03 - Arrange marinated tofu and all prepared vegetables on the baking tray in a single layer. Roast for 20 to 25 minutes, turning once mid-way, until tofu is golden and vegetables are tender.
04 - Combine plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and black pepper, mixing until smooth.
05 - Gently heat wraps or pita breads until soft and pliable.
06 - Fill each wrap or pita with roasted tofu and vegetables. Drizzle with yogurt tahini sauce and finish with a sprinkle of fresh parsley. Serve immediately.
