Drain any excess liquid from the 200 g silken tofu, then add it to a mixing bowl.

Add 250 g wheat flour and 1 tsp baking powder to the tofu.

Season the mixture with salt to taste, then knead until it forms a firm, smooth dough.

Divide the dough into 4 equal pieces, then shape each piece into a ball.

Roll each dough ball into a thin round tortilla, about 20 cm / 8 in wide.

Heat a dry frying pan over medium-high heat, then place one rolled tortilla in the hot pan.

Cook the tortilla for about 1 to 2 minutes per side until lightly browned and cooked through.

Wrap the cooked tortilla in a clean kitchen towel to keep it soft, then repeat with the remaining dough.

Slice the mixed vegetables, then fill each warm tortilla with an equal portion.

Spoon yogurt sauce over the vegetables, then fold or roll each tortilla into a wrap.