Save to Pinterest 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 recreated this viral dish for a weeknight dinner and everyone loved how well the tofu takes on the marinade. The fresh veggies and creamy sauce give it extra appeal.
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
- Unsweetened plant-based yogurt: 120 ml
- 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 garnish
Instructions
- Prep oven:
- Preheat oven to 200°C (400°F). Line baking tray with parchment paper.
- Marinate tofu:
- In a bowl, whisk soy sauce, olive oil, 1 tbsp lemon juice, and smoked paprika. Add tofu cubes and nutritional yeast. Toss to coat and marinate 10 minutes.
- Roast:
- Arrange marinated tofu and all chopped vegetables on the baking tray. Roast for 20 minutes, turning once until golden and tender.
- Mix sauce:
- In a small bowl, mix plant-based yogurt, tahini, garlic, 1 tbsp lemon juice. Season with salt and pepper.
- Assemble wraps:
- Warm wraps or pita. Fill each with roasted tofu and vegetables. Drizzle sauce and sprinkle fresh parsley.
- Serve:
- Serve immediately.
Save to Pinterest 
Save to Pinterest My family enjoyed making this together and loved the simple prep. Even the kids layered their favorite veggies in the wraps for a hands-on dinner moment.
Required Tools
Baking tray, mixing bowls, knife, cutting board, oven.
Allergen Information
Contains soy (tofu, soy sauce), sesame (tahini), gluten (wraps/pita unless gluten-free). Always check labels for hidden allergens if sensitive.
Nutritional Information
Per serving: Calories 320, Total Fat 10 g, Carbohydrates 37 g, Protein 18 g.
Save to Pinterest 
Save to Pinterest This vegan viral re-make delivers big flavor and fun for everyone. You can prep everything ahead for effortless mealtime.
Recipe FAQs
- → What protein alternatives can I use?
Tempeh or chickpeas work well as substitutes for tofu, offering unique textures and flavors.
- → Can this dish be made gluten-free?
Yes, use gluten-free wraps or pita breads and tamari instead of soy sauce for a gluten-free option.
- → How do I make sauce creamier?
Increase the tahini or use thicker yogurt to achieve a richer, creamier consistency for the sauce.
- → Which vegetables are best for roasting?
Bell peppers, zucchini, cherry tomatoes, and red onion roast beautifully and bring vibrant flavors.
- → What beverages pair well?
A crisp vegan-certified Sauvignon Blanc or sparkling water with lemon complements the fresh flavors.
- → Is this suitable for meal prep?
Yes, prepare fillings and sauce ahead; assemble wraps when ready to serve for freshness and convenience.