Preheat the oven to 200°C (400°F). Peel and slice the beets, then wrap them in foil and roast in the oven for about 30 minutes until tender.
While the beets are roasting, cut the tofu into bite-sized cubes. Heat a frying pan over medium heat and add a splash of oil. Once hot, add the tofu and cook for 7-10 minutes until golden brown on all sides.
In a mixing bowl, combine tahini, lemon juice, minced garlic, and water. Stir well until smooth. Add salt and cracked black pepper to taste. If it's too thick, add more water, 1 tbsp at a time, until desired consistency is achieved.
Once the beets are done, take the tortillas and layer them with slices of roasted beets, crispy tofu, and cucumber. Drizzle with the tahini sauce.
Fold the tortillas tightly and cut in half. Serve with a simple side salad drizzled with olive oil and a sprinkle of cracked black pepper. Enjoy warm!
