# What You'll 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, 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. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes and toss gently to coat. Let marinate for 10 minutes.
03 - Place marinated tofu and all diced vegetables on the prepared baking tray in an even layer. Roast for 20–25 minutes, turning once, until tofu is golden and vegetables are tender.
04 - In a bowl, stir together plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Heat wraps or pita breads until soft and pliable.
06 - Fill each wrap or pita bread with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle generously with fresh parsley. Serve immediately.
