Finely chop the onion, 2 garlic cloves, red bell pepper, and fresh parsley.

Heat 1 tablespoon olive oil in the frying pan over medium heat.

Sauté the chopped onion, garlic, and red bell pepper for about 3 to 5 minutes until softened.

Crumble 175 g smoked tofu into the pan and stir it into the vegetables.

Add 2 teaspoons Stullenfreu(n)d spice blend and salt to taste, then stir for 1 minute.

Stir 2 tablespoons tomato paste and 250 g tomato sauce into the tofu mixture.

Add the chopped parsley and optional 1 tablespoon pomegranate molasses, then stir until combined.

Simmer the tomato-tofu filling over medium heat for 10 minutes, stirring occasionally.

Combine 200 g vegan yogurt, 1/2 tablespoon vinegar, 1 teaspoon garlic powder, 1 teaspoon dried mint, and salt to taste in a bowl.

Stir the garlic yogurt sauce until smooth and evenly seasoned.

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

Dip the exposed edges of each folded tortilla into the garlic yogurt sauce.

Layer the folded tortillas with the tomato-tofu filling on three serving plates.

Top the layered tortillas with the remaining garlic yogurt sauce and serve immediately.