Step 1

Prepare the Potato Wrap- Preheat oven to 350°F (180°C).- Slice the peeled potatoes into ⅛-inch (3 mm) slices using a mandolin or sharp knife.- On a parchment-lined baking sheet, layer the potato slices so that they overlap both vertically and horizontally, covering the entire surface.- Sprinkle evenly with ½ cup vegan cheese, 1 tsp salt, and optionally drizzle with 1 tbsp olive oil or spray.- Bake for 30 minutes, or until golden, tender, and slightly crispy on the edges.

Step 2

Cook the Smoky Tofu- While the potatoes bake, combine 3 tbsp olive oil, 2 tbsp soy sauce, and all the seasonings in a bowl.- Add thin tofu slices and let them marinate briefly (5–10 min).- Shallow fry the tofu in a pan over medium heat until golden and crispy on the edges. Set aside.

Step 3

Mix the Yogurt Sauce- In a bowl, mix yogurt, vegan mayo, parsley, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Step 4

Assemble the Wraps- Once the potato layer is ready, let it cool slightly, then carefully flip it upside down onto a clean surface.- Spread a layer of yogurt sauce across the surface.- Add the smoky tofu, a handful of salad greens or veggies, and extra sauce if desired.- Gently roll the whole thing like a burrito. Cut in half and serve!