Save 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 first recreated this viral recipe after seeing a non-vegan version trending online. The tofu swap makes it just as hearty, and my family loved the fusion of fresh veggies and creamy sauce. We now make it for quick weeknight dinners, especially when craving something delicious but wholesome.
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 (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: 4 (use gluten-free if needed)
- Fresh parsley: chopped, for garnish
Instructions
- Prep the oven:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Marinate tofu:
- 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 tofu & vegetables:
- 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.
- Prepare sauce:
- Meanwhile, mix plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Season with salt and pepper.
- Fill wraps:
- 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.
Save This is one of those recipes my kids actually get excited about & they love helping layer the veggies into the wraps. It became our go-to for weekend lunches with everyone building their own version at the table.
Required Tools
Use a baking tray for roasting, mixing bowls for marinating and sauce, and always a sharp knife for prepping veggies. An oven is required to roast everything to perfect tenderness.
Allergen Information
This dish contains soy (tofu, soy sauce), sesame (tahini), gluten (wraps/pita unless using gluten-free). If you have sensitivities, always check product labels for hidden allergens.
Nutritional Information
Per serving: Calories 320, Total Fat 10 g, Carbohydrates 37 g, Protein 18 g.
Save This vegan viral remake brings a fusion of flavors and texture to any table. Enjoy experimenting with the fillings and make it your own.
Recipe Questions
- → How can I make this gluten-free?
Use gluten-free wraps or pita breads and tamari instead of soy sauce for a gluten-free variation.
- → What other proteins can I use?
Try tempeh or chickpeas as a substitute for tofu for variety and extra protein.
- → What side dishes pair well?
This main dish pairs nicely with a light salad or crisp vegan-certified wine such as Sauvignon Blanc.
- → How do I add extra flavor?
For more taste, add avocado slices, hot sauce, pickled onions, or a sprinkle of chili flakes.
- → What kitchen tools are needed?
You’ll need a baking tray, mixing bowls, a knife, cutting board, and an oven to prepare this dish.
- → Can I make the sauce ahead?
Yes, you can prepare the tahini-yogurt sauce in advance and refrigerate it until serving time.