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!
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
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.
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.