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 tested this vegan viral recipe re-make for a casual weeknight dinner and was amazed at how much everyone loved the combination of roasted tofu and colorful veggies. It is now a must-have whenever friends come over, as even non-vegans ask for seconds.
Ingredients
- Protein: 400 g extra-firm tofu, pressed and cubed, 2 tbsp nutritional yeast
- Marinade: 3 tbsp soy sauce (or tamari for gluten-free), 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika
- Vegetables: 1 red bell pepper, diced, 1 zucchini, diced, 1 small red onion, sliced, 100 g cherry tomatoes, halved
- Sauce: 120 ml unsweetened plant-based yogurt, 1 tbsp tahini, 1 clove garlic, minced, 1 tbsp lemon juice, salt and pepper to taste
- Serving: 4 whole wheat wraps or pita breads (use gluten-free if needed), fresh parsley, chopped
Instructions
- Prep and Marinade:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. 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 to 25 minutes, turning once, until tofu is golden and vegetables are tender.
- Sauce:
- Mix plant-based yogurt, tahini, garlic, and lemon juice in a small bowl. Season with salt and pepper.
- Serve:
- Warm wraps or pita breads. Fill each with roasted tofu and vegetables. Drizzle with tahini-yogurt sauce and sprinkle with fresh parsley. Serve immediately.
Pin The first time I made this dish for my family, we gathered around the table and built our own wraps together. It sparked a lot of smiles and recipe ideas, and now it is part of our regular family rotation.
Required Tools
Baking tray, mixing bowls, knife and cutting board, oven make this recipe easy for almost any kitchen setup.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 37 g, Protein: 18 g per serving.
Pairings and Variations
Swap tofu for tempeh or chickpeas for variety, and try pairing with vegan-certified Sauvignon Blanc for a fresh meal.
Pin This meal comes together quickly and brings vibrant, healthy flavors to your table. Enjoy with family or friends for a satisfying vegan dinner.
Recipe Q&A
- → What is a good substitute for tofu?
Tempeh or chickpeas work well, providing similar texture and protein for a satisfying plant-based meal.
- → Can I use gluten-free wraps?
Yes, gluten-free pita or wraps are ideal to accommodate dietary needs without affecting flavor.
- → Is the tahini-yogurt sauce dairy-free?
Absolutely, using unsweetened plant-based yogurt keeps the sauce dairy-free and creamy.
- → What vegetables pair well in this dish?
Red bell pepper, zucchini, onions, and cherry tomatoes are excellent, but feel free to mix in seasonal vegetables.
- → How can I add extra flavor?
Try adding avocado, hot sauce, or pickled onions for a burst of richness and tang.
- → What tools do I need?
You'll need a baking tray, mixing bowls, a knife, cutting board, and an oven.