So simple and delicious you'll question the need for dining out

Ingredients

• 2 cloves Garlic (minced)
• 1 medium Onion (cut in half then quarters)
• 3 Bell Pepper (any colors, seeded and sliced into bite‑size pieces)
• 1.5 pounds Baby Potatoes (washed and halved)
• 2 tablespoons Fresh Rosemary (leaves stripped and roughly chopped)
• 0.75 teaspoon Smoked Paprika
• 1 pinch Sea Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 3 tablespoons Olive Oil (divided: 2 Tbsp for roasting, 1 Tbsp for tofu sauce)
• 14 ounces Firm Tofu (drained, pressed and sliced into a block)
• 2 tablespoons Vegan Mayonnaise
• 1 tablespoon Dijon Mustard
• 3 tablespoons Nutritional Yeast Blend (mix of nutritional yeast, black salt, herbs, spices (approx. 18 g protein))
• 4 tablespoons Water
• 3 Large Flour Tortillas (warmed for wraps)
• 3 Vegan Cheese Slice (one per tortilla)
• to taste Hot Sauce (optional)

Instructions

1. Prep Vegetables & Potatoes

   Trim the white core from the bell peppers, slice them into bite‑size strips. Halve the onion then cut each half into quarters. Mince the garlic. Wash the baby potatoes and cut each in half (lengthwise or widthwise).

   Time: PT10M

2. Preheat Oven

   Set the oven to 200°C (400°F) and let it fully preheat.

   Time: PT5M

   Temperature: 200°C

3. Season Veggies & Potatoes

   In a large mixing bowl combine the chopped peppers, onion, garlic, and potato halves. Drizzle with 2 Tbsp olive oil, add the chopped rosemary, smoked paprika, sea salt, and black pepper. Toss until everything is evenly coated.

   Time: PT5M

4. Roast Vegetables

   Spread the seasoned vegetables in a single layer on the oven‑safe dish. Roast for 25 minutes, stirring halfway through, until potatoes are golden and peppers are tender.

   Time: PT25M

   Temperature: 200°C

5. Prepare Tofu Sauce

   While the veg roasts, crumble the pressed tofu block into a large bowl. Add 2 Tbsp vegan mayo, 1 Tbsp Dijon mustard, 1 Tbsp olive oil, 3 Tbsp nutritional yeast blend, and 4 Tbsp water. Mix with a fork until the tofu is coated and the mixture looks creamy.

   Time: PT5M

6. Add Tofu to Pan

   Create a small well in the center of the roasted vegetables, then place the coated tofu block on top. Gently fold the surrounding veg around the tofu so it stays in the middle.

   Time: PT5M

7. Final Roast

   Return the pan to the oven and roast for an additional 10 minutes, allowing the tofu edges to crisp and the flavors to meld.

   Time: PT10M

   Temperature: 200°C

8. Optional Tofu Scramble

   If you prefer a scrambled texture, remove the pan, break the tofu into bite‑size pieces, stir gently, and place back in the oven for another 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Warm Tortillas & Assemble Wraps

   While the bake finishes, warm the tortillas in a dry skillet for 30 seconds per side. Place a slice of vegan cheese on each, add a generous scoop of the baked mixture, drizzle hot sauce if desired, and roll tightly.

   Time: PT5M

10. Serve

    Plate the baked tofu‑potato‑pepper casserole as a bowl or serve the assembled wraps on a platter. Enjoy hot!

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Bell Pepper: poblano, anaheim pepper
• Instead of Baby Potatoes: small Yukon Gold potatoes, new potatoes
• Instead of Fresh Rosemary: thyme, sage
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: avocado oil, grapeseed oil
• Instead of Firm Tofu: extra‑firm tofu, tempeh (crumbled)
• Instead of Vegan Mayonnaise: vegan aioli, cashew cream
• Instead of Dijon Mustard: whole grain mustard
• Instead of Nutritional Yeast Blend: vegan cheese powder
• Instead of Large Flour Tortillas: gluten‑free tortillas, flatbread
• Instead of Vegan Cheese Slice: nutritional yeast, vegan cheddar shreds
• Instead of Hot Sauce: sriracha, chipotle sauce

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Oven‑Safe Casserole Dish or Baking Sheet
• Measuring Spoons
• Spatula or Wooden Spoon
• Fork
• Oven

Critical Steps — Do Not Skip

• Uniformly chopping vegetables and potatoes for even cooking.
• Pressing and draining tofu to remove excess water.
• Coating tofu thoroughly with the mayo‑Dijon‑nutritional yeast mixture.
• Ensuring the tofu and vegetables get a final high‑heat roast for crispness.

Chef Tips from the Video

• Use parchment paper on the baking sheet for easier cleanup.
• Add a splash of lemon juice or a sprinkle of fresh herbs (parsley or chives) just before serving.
• If you like extra heat, toss the finished bake with a pinch of cayenne before the final roast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Not recommended due to texture changes in tofu and potatoes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the vegetables a day ahead and reheat before serving.
• Prepare the tofu mayo mixture and store in the fridge for up to 2 days.
• Assemble wraps just before eating to keep tortillas soft.

Frequently Asked Questions