Start by draining then halving the tofu, crumbling on half into a pan with a drizzle of olive oil, a pinch of the turmeric powder and fry on a low-medium heat for 3-4- minutes
Meanwhile add the other 1/2 of the tofu block to a blender with the plant based milk, turmeric powder, nutritional yeast, dijon mustard and a good pinch of salt and pepper, blend until smooth then pour into the frying pan with the broken up tofu, stir until combined to create a scrambled egg texture
Create the zingy avo mix by mashing all of the ingredients together
After 2 minutes take the tofu off the heat then assemble the wraps with the avo, scrambled tofu, fresh tomatoes and sriracha
Fold the wraps then add back to the frying pan and toast on each side until crunchy and enjoy