- 1 cup (150 g) self-raising flour
- ½ cup (140 g) Greek yoghurt
- ¼ cup (60 ml) vegetable oil
- Flat-leaf parsley leaves, to serve
- 500 g firm tofu
- 1 tbsp nutritional yeast flakes
- ½ tsp ground turmeric
- 8 eggs
- ⅓ cup (80 ml) milk or cream
- 1 green onion (scallion), chopped
Place flour in a medium bowl; cut in yoghurt with a butter knife. Bring mixture together with your hands. Knead dough lightly just until smooth. Stand for 5 mins.
Meanwhile, prepare your choice of protein.
TOFU Pat tofu dry with paper towel to remove excess moisture; crumble into a small bowl. Combine nutritional yeast and turmeric with 2 tbsps water in a small bowl; season.
EGGS Beat eggs and milk in a large bowl with a fork until well combined; stir in green onion. Season with salt and pepper.
Heat 2 tsps of the oil in a medium frying pan over high heat. Add one piece of dough; cook for 30 secs or until puffy and golden. Turn; cook for a further 30 secs or until golden underneath. Transfer to a plate; cover to keep warm. Repeat three more times with oil and dough to make four wraps in total. Rinse pan and wipe with paper towel.
Heat remaining oil in same frying pan. Cook chosen protein.
TOFU Cook tofu, stirring, over medium-high heat for 4 mins or until tofu starts to brown. Add nutritional yeast mixture; cook, stirring, for 1 min or until mixture is warmed through.
EGGS cook egg mixture over low heat, pushing mixture with a heatproof spatula to prevent sticking to the base, until egg is almost set.
Serve wraps with scrambled protein, topped with parsley.
TIP If time is short serve with purchased naan or roti bread.