Pin It 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 first tried making this recipe after seeing several viral versions online. By using simple plant-based swaps, I created a meal that was not only tasty but also friendly to nearly every diet in our household.
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Ingredients
- Extra-firm tofu: 400 g, pressed and cubed
- Nutritional yeast: 2 tbsp
- Soy sauce (or tamari): 3 tbsp
- Olive oil: 1 tbsp
- Lemon juice (marinade): 1 tbsp
- 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
- Lemon juice (sauce): 1 tbsp
- Salt and pepper: to taste
- Whole wheat wraps or pita breads: 4 (use gluten-free if needed)
- Fresh parsley: chopped
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Instructions
- Preparation:
- Preheat oven to 200°C (400°F). Line baking tray with parchment paper.
- Marinate Tofu:
- Whisk soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Toss tofu cubes to coat and let marinate for 10 minutes.
- Roasting:
- Arrange marinated tofu and chopped vegetables on baking tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
- Sauce:
- Mix plant-based yogurt, tahini, minced garlic, and lemon juice in small bowl. Season with salt and pepper.
- Assembly:
- Warm wraps or pita breads. Fill with roasted tofu and vegetables, drizzle with tahini-yogurt sauce and sprinkle with fresh parsley.
- Serving:
- Serve immediately.
Pin It My family loves gathering for this colorful meal, filling wraps together and topping with their favorite add-ins like avocado or hot sauce.
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Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Allergen Information
Contains soy and sesame, gluten present unless gluten-free bread is used. Always check ingredient labels for sensitive eaters.
Nutritional Information
Each serving: 320 calories, 10 g total fat, 37 g carbohydrates, 18 g protein
Pin It 
This bright, plant-based wrap is proof that vegan food can be bold, delicious, and filling for everyone. Enjoy it with a fresh salad or your favorite vegan-friendly beverage.
Recipe Questions & Answers
- → What protein is used instead of meat?
Extra-firm tofu is pressed and marinated, then roasted for a hearty texture and flavor boost.
- → Can I substitute tofu with another ingredient?
Yes, tempeh or canned chickpeas work well in place of tofu for different protein options.
- → Is this suitable for gluten-free diets?
Absolutely, simply use gluten-free wraps or pita breads instead of whole wheat.
- → How do I make the sauce creamy and tangy?
Blend unsweetened plant-based yogurt with tahini, garlic, lemon juice, salt, and pepper for the sauce.
- → Which vegetables work best in this dish?
Red bell pepper, zucchini, red onion, and cherry tomatoes add freshness and color to the wraps.
- → What tools are needed to prepare this meal?
A baking tray, mixing bowls, knife, cutting board, and oven are helpful for easy prep and baking.
