Save A vibrant, plant-based twist on popular viral recipes, swapping traditional cheeses or meats with tofu and other vegan alternatives for a delicious, satisfying meal.
I tried this recipe after seeing several viral versions online, and my vegan remake was a huge hit. The flavors come together beautifully with crispy tofu and roasted veggies in every bite.
Ingredients
- Extra-firm tofu: 400 g, pressed and cubed
- Nutritional yeast: 2 tbsp
- Soy sauce: 3 tbsp (or tamari for gluten-free)
- Olive oil: 1 tbsp
- Lemon juice: 2 tbsp, divided
- Smoked paprika: 1 tsp
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Red onion: 1 small, sliced
- Cherry tomatoes: 100 g, halved
- Plant-based yogurt: 120 ml, unsweetened
- Tahini: 1 tbsp
- Garlic: 1 clove, minced
- Salt and pepper: to taste
- Whole wheat wraps or pita breads: 4 (use gluten-free if needed)
- Fresh parsley: chopped, for serving
Instructions
- Prepare oven and tray:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate tofu:
- In a bowl, whisk together soy sauce, olive oil, 1 tbsp lemon juice, and smoked paprika. Add tofu cubes, toss to coat, and marinate for 10 minutes.
- Roast tofu and vegetables:
- Arrange tofu and all chopped vegetables on the baking tray. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
- Make sauce:
- Mix plant-based yogurt, tahini, garlic, and 1 tbsp lemon juice in a small bowl. Season with salt and pepper.
- Assemble wraps:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley.
- Serve:
- Serve immediately.
Save We enjoyed assembling wraps together at our family table and customizing each one, creating fun flavor combinations.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Allergen Information
Recipe contains soy (tofu, soy sauce), sesame (tahini), and gluten (wraps or pita unless gluten-free substitutes are used).
Nutritional Information
Per serving: Calories 320, Total Fat 10 g, Carbohydrates 37 g, Protein 18 g
Save This vegan re-make is perfect for busy weeknights and impresses even the skeptics. Try doubling the batch as leftovers are just as good!
Recipe Questions & Answers
- → How do I ensure tofu gets golden and crisp?
Press and cube extra-firm tofu, marinate well, and roast at high heat. Turn halfway for even browning.
- → What are alternatives to tofu in this dish?
Tempeh or chickpeas work well as substitutes, providing similar texture and protein content.
- → Is the sauce completely dairy-free?
Yes, use unsweetened plant-based yogurt and tahini to ensure a creamy, dairy-free taste.
- → Can I make this gluten-free?
Choose gluten-free wraps or pita breads and tamari instead of soy sauce to keep it gluten-free.
- → Which veggies work best for roasting?
Bell peppers, zucchini, red onion, and cherry tomatoes offer a mix of flavors, color, and texture.
- → What can I add for extra flavor?
Try avocado, hot sauce, or pickled onions for extra zest and variety in each serving.