Vegan Viral Plant Twist (Printer View)
Colorful, plant-based fusion dish featuring tofu, roasted vegetables, and a creamy tahini-yogurt sauce.
# Components:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons nutritional yeast
→ Marinade
03 - 3 tablespoons soy sauce or tamari
04 - 1 tablespoon olive oil
05 - 1 tablespoon lemon juice
06 - 1 teaspoon smoked paprika
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 small red onion, sliced
10 - 3.5 oz cherry tomatoes, halved
→ Sauce
11 - 0.5 cup unsweetened plant-based yogurt
12 - 1 tablespoon tahini
13 - 1 clove garlic, minced
14 - 1 tablespoon lemon juice
15 - Salt and pepper, to taste
→ Serving
16 - 4 whole wheat wraps or pita breads
17 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, olive oil, lemon juice, and smoked paprika. Add the cubed tofu and toss gently. Allow to marinate for 10 minutes.
03 - Arrange marinated tofu and chopped vegetables evenly on the prepared baking tray. Roast for 20–25 minutes, turning once halfway through, until tofu is golden and vegetables are tender.
04 - In a small bowl, combine plant-based yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper. Mix until smooth.
05 - Warm wraps or pita breads in the oven for 2–3 minutes before serving.
06 - Fill each bread with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
# Expert Advice:
01 -
- Easy to make and plant-based
- Customizable with your favorite vegetables and proteins
02 -
- This dish contains soy and sesame, so mind allergies.
- Swap tofu for tempeh or chickpeas for variation.
03 -
- Add avocado or pickled onions for more flavor.
- Pair with a vegan-certified Sauvignon Blanc for freshness.