Vegan Viral Plant-Based Twist (Printable)
Savory tofu and vegetables roasted then drizzled with tangy tahini sauce, wrapped for a satisfying vegan main.
# 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 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 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
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, combine soy sauce, olive oil, lemon juice, and smoked paprika. Add pressed and cubed tofu, tossing gently to coat. Allow to marinate for 10 minutes.
03 - Arrange marinated tofu along with diced bell pepper, zucchini, sliced red onion, and halved cherry tomatoes on the prepared baking tray. Roast for 20 to 25 minutes, turning ingredients halfway through, until tofu becomes golden and vegetables tender.
04 - In a small bowl, mix unsweetened plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper to preference.
05 - Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce. Garnish with freshly chopped parsley and serve immediately.
# Expert Advice:
01 -
- Quick and easy to prepare with minimal ingredients
- Completely vegan, dairy-free and highly customizable
02 -
- This recipe contains soy, sesame, and gluten unless gluten-free bread is used
- The sauce can be made ahead and stored for up to 3 days in the refrigerator
03 -
- Press tofu well before marinating for best texture
- Cut vegetables evenly for uniform roasting