Pin 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 vegan viral sensation after seeing countless cheese-filled wraps online. Using tofu and tangy tahini sauce instead of animal ingredients made this version just as crave-worthy for family and friends.
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 total (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
Instructions
- Prep:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate:
- 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:
- 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.
- Sauce:
- Meanwhile, mix plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Season with salt and pepper.
- Assemble:
- 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.
Pin We enjoyed this recipe during our weekly family dinner. Even my non-vegan cousins were surprised by how hearty and satisfying these wraps tasted!
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Nutritional Information
Each serving contains about 320 calories, 10 g fat, 37 g carbohydrates, and 18 g protein.
Recipe Notes
Swap tofu for tempeh or chickpeas, or try adding avocado and hot sauce for more flavor. This pairs beautifully with a crisp vegan Sauvignon Blanc.
Pin This vibrant vegan recipe is perfect for sharing and easy enough for a busy weeknight. Enjoy fresh and warm for the best flavor!
Recipe Questions
- → Can I use tempeh or chickpeas instead of tofu?
Yes, tempeh and chickpeas make excellent substitutes and deliver a hearty texture with similar flavor absorption.
- → Is this suitable for a gluten-free diet?
Absolutely. Use gluten-free wraps or pita to keep the dish completely gluten-free.
- → How can I make the sauce creamier?
Try using thicker plant-based yogurt or add a little more tahini for a richer consistency.
- → What other vegetables can I use?
Feel free to include mushrooms, eggplant, or spinach for added variety and extra nutrition.
- → How do I add more flavor?
Experiment with hot sauce, pickled onions, or a spicy chili marinade to boost flavor complexity.
- → Which wine pairs well?
A vegan-certified Sauvignon Blanc offers a crisp contrast to the dish's creamy and savory elements.