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.
When I first tried recreating this viral recipe with vegan swaps, I was amazed by how bold and satisfying the flavors remained. It quickly became a favorite for weeknight dinners, and friends always ask for seconds!
Ingredients
- Extra-firm tofu: Pressed and cubed, 400 g
- Nutritional yeast: 2 tbsp
- Soy sauce (or tamari for gluten-free): 3 tbsp
- Olive oil: 1 tbsp
- Lemon juice: 1 tbsp, plus 1 tbsp for the sauce
- Smoked paprika: 1 tsp
- Red bell pepper: Diced, 1
- Zucchini: Diced, 1
- Red onion: Sliced, 1 small
- Cherry tomatoes: Halved, 100 g
- Unsweetened plant-based yogurt: 120 ml
- Tahini: 1 tbsp
- Garlic: Minced, 1 clove
- Salt and pepper: To taste
- Whole wheat wraps or pita breads (use gluten-free if needed): 4
- Fresh parsley: Chopped
Instructions
- Preheat the oven:
- Set oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare marinade and tofu:
- In a bowl, whisk soy sauce, olive oil, lemon juice, and smoked paprika. Add tofu cubes, toss until coated, and marinate for 10 minutes.
- Roast tofu and vegetables:
- Arrange marinated tofu and all chopped vegetables on the prepared tray. Roast for 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
- Make the sauce:
- Mix plant-based yogurt, tahini, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.
- Assemble wraps:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables, drizzle with tahini-yogurt sauce, and top with chopped parsley.
- Serve:
- Serve immediately while warm and fresh.
Pin It We always gather around the kitchen table for this meal—everyone builds their own wrap just the way they like it. Even picky eaters find something to enjoy, and there's hardly ever leftovers.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Notes
Swap tofu for tempeh or chickpeas for variation. Add avocado, hot sauce, or pickled onions for a flavor boost. This pairs well with a crisp vegan Sauvignon Blanc.
Nutritional Information
Per serving: Calories: 320, Total Fat: 10 g, Carbohydrates: 37 g, Protein: 18 g
Pin It Enjoy these wraps straight from the oven, or pack them for easy lunches. This bright vegan re-make will make your next meal feel fresh and exciting.
Recipe FAQs
- → Can I substitute tofu with other proteins?
Absolutely! Tempeh or chickpeas work well as protein alternatives for varied texture and flavor.
- → What vegetables can I use if I don't have peppers or zucchini?
You can try mushrooms, eggplant, carrots, or even spinach to suit your taste and seasonal availability.
- → Is the dish gluten-free?
Use gluten-free wraps or pita breads and tamari instead of soy sauce to make the meal gluten-free.
- → How can I make the sauce creamier?
Add a spoonful more tahini or a bit of avocado for extra richness in the tahini-yogurt sauce.
- → What side dishes pair well?
Serve with quinoa salad, roasted potatoes, or a crisp green salad for a complete meal.
- → Which wine complements this vegan wrap?
A crisp, vegan-certified Sauvignon Blanc pairs nicely with the fresh and savory flavors.