Save A vibrant, plant-based twist on popular viral recipes, this dish swaps traditional cheeses or meats for tofu and other vegan alternatives to create a delicious and satisfying meal that everyone can enjoy.
I was inspired by the viral food trends and decided to remake a fusion favorite using only plant-based ingredients. The flavors were an instant hit in our home, and the recipe quickly became a weeknight staple.
Ingredients
- Extra-firm tofu: 400 g, pressed and cubed
- Nutritional yeast: 2 tbsp
- Soy sauce (or tamari for gluten-free): 3 tbsp
- Olive oil: 1 tbsp
- Lemon juice: 2 tbsp (1 tbsp for marinade, 1 tbsp for sauce)
- Smoked paprika: 1 tsp
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Red onion: 1 small, sliced
- Cherry tomatoes: 100 g, halved
- Unsweetened plant-based yogurt: 120 ml
- Tahini: 1 tbsp
- Garlic: 1 clove, minced
- Salt and pepper: To taste
- Whole wheat wraps or pita breads (use gluten-free if needed): 4
- Fresh parsley: Chopped, for garnish
Instructions
- Prep the oven:
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- Marinate tofu:
- In a bowl, whisk together soy sauce, olive oil, 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.
- Prepare sauce:
- Meanwhile, mix plant-based yogurt, tahini, garlic, and 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.
- Finishing touches:
- Drizzle wraps with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
Save Making these vegan wraps for my family was a fun kitchen experiment. Watching everyone reach for seconds, even the kids, made this recipe a new staple during busy weeks.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Allergen Information
Contains soy (tofu, soy sauce), sesame (tahini), gluten (wraps/pita unless using gluten-free). Always check product labels if sensitive.
Nutritional Information
Per serving: 320 calories, 10 g total fat, 37 g carbohydrates, 18 g protein
Save This recipe delivers big flavor with simple plant-based swaps. Fresh parsley and creamy tahini-yogurt sauce elevate every bite.
Recipe FAQ Section
- → Can I use chickpeas instead of tofu?
Absolutely, cooked chickpeas work well and add extra texture to the wraps.
- → What plant-based yogurt is best for the sauce?
Choose unsweetened oat, soy, or almond yogurt for a creamy, neutral flavor.
- → How do I make this gluten-free?
Substitute wheat wraps with gluten-free pita or tortillas and use tamari in the marinade.
- → Can I prepare components ahead of time?
Roasted tofu and vegetables, as well as the sauce, can be made a day in advance and assembled before serving.
- → How can I boost flavors further?
Try adding avocado, hot sauce, pickled onions, or fresh herbs for extra zest.
- → What wines pair well with this meal?
A crisp vegan-certified Sauvignon Blanc complements the bright flavors well.