# What You Need:
→ 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, thinly 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
17 - Fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Whisk together soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Add cubed tofu, toss well to coat, and let rest for 10 minutes.
03 - Arrange tofu and diced vegetables on the prepared tray. Roast for 20–25 minutes, turning once midway, until tofu is golden and vegetables are tender.
04 - Mix plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.
05 - Gently warm the wraps or pita breads. Fill each with roasted tofu and vegetables, top with tahini-yogurt sauce, and sprinkle with fresh parsley.
06 - Serve immediately while warm.
