Finely chop 1 onion, 2 garlic cloves, 1 red bell pepper, and 15 g fresh parsley.

Cover 75 g soy chunks with 360 ml water and add 1 tbsp soy sauce.

Boil the soy chunks for 5 to 10 minutes until soft, then drain any excess liquid.

Sauté the chopped onion, garlic cloves, and red bell pepper in a frying pan for a few minutes until softened.

Add the softened soy chunks, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp chili powder, and salt to the frying pan.

Stir in 2 tbsp tomato paste and 250 g tomato sauce until the filling is evenly combined.

Add the chopped fresh parsley and optional 1 tbsp pomegranate molasses, then simmer over medium heat for 10 minutes.

Combine 200 g unsweetened vegan yogurt, 1/2 tbsp vinegar, 1 tsp garlic powder, 1 tsp dried mint, and salt in a mixing bowl.

Mix the garlic yogurt sauce until smooth and taste it for salt.

Fold each of the 4 tortillas in half twice to make layered wedges.

Dip the tortilla edges into the tomato filling, then arrange the folded tortillas in layers on a serving platter.

Spoon the remaining tomato-soy filling between and over the tortilla layers, then top with the garlic yogurt sauce.