Save A vibrant, plant-based twist inspired by viral recipes, this meal swaps cheeses and meats for tofu and other vegan alternatives to create a delicious, satisfying dish that everyone can enjoy.
I first tried making a vegan version of this trending meal for a relaxed weekend lunch with friends. The tofu marinade and fresh vegetables created flavors that surprised everyone—even long-time non-vegans!
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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 (marinade): 1 tbsp
- 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
- Lemon juice (sauce): 1 tbsp
- 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 the oven:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate the tofu:
- Whisk together soy sauce, olive oil, lemon juice, and smoked paprika in a bowl. Add tofu cubes, toss to coat, and let marinate 10 minutes.
- Roast the vegetables and tofu:
- Arrange marinated tofu and all diced vegetables on the baking tray. Roast 20 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
- Prepare the sauce:
- In a small bowl, mix plant-based yogurt, tahini, garlic, and lemon juice. Season with salt and pepper.
- Assemble wraps:
- Warm wraps or pita breads. Fill with roasted tofu and vegetables.
- Serve:
- Drizzle wraps with tahini-yogurt sauce and sprinkle fresh parsley over the top. Serve immediately.
Save This wrap recipe quickly became a family favorite for busy nights. Kids love customizing their own fillings, making dinner both fun and nourishing.
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Required Tools
Baking tray, mixing bowls, knife and cutting board, oven
Nutritional Information (per serving)
Calories: 320, Total Fat: 10 g, Carbohydrates: 37 g, Protein: 18 g
Serving Suggestions
Add avocado or a splash of hot sauce for an extra kick, or serve alongside a vegan-certified Sauvignon Blanc.
Save 
This vegan viral remake proves that flavor and creativity go hand-in-hand. It offers a fuss-free way to enjoy healthy, plant-based eating any day of the week.
Recipe Questions
- → Can I use tempeh instead of tofu?
Absolutely, tempeh is a great protein-rich substitute that provides a firmer texture and nutty flavor.
- → What vegetables work well if I don't have bell pepper or zucchini?
Try mushrooms, eggplant, or carrots—any colorful vegetables that roast well offer delicious results.
- → How can I make this gluten-free?
Use gluten-free wraps or pita breads and tamari instead of soy sauce to avoid gluten ingredients.
- → Can I prepare the components ahead of time?
You can roast the tofu and vegetables earlier and refrigerate. Assemble wraps fresh before serving.
- → Is there an alternative to tahini in the sauce?
Try unsweetened nut butter or leave it out for a lighter yogurt-based sauce.
- → Which wine pairs well with this dish?
A crisp, vegan-certified Sauvignon Blanc complements the roasted flavors and creamy sauce excellently.
