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.
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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
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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.
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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.
