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.
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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
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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!
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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.
