Jane Goodall's Tofu Scramble Wraps With Spinach and Spiced Sunflower Seeds

To make the spiced sunflower seeds, have ready a small bowl. In a small skillet, heat the sunflower seeds over medium-high heat, shaking and stirring until they are fragrant and lightly toasted, 3–5 minutes. Sprinkle with the oil, paprika, and 1⁄4 teaspoon salt and stir quickly to coat. Transfer to the bowl to cool slightly before using in the wraps.

To press the tofu, drain, wrap in a thick kitchen towel, and place on a plate. Place a heavy pan or cutting board on top and let stand for about 5 minutes. Unwrap and pat dry with another towel. Coarsely crumble into a large bowl.

Sprinkle the chickpea flour, basil, turmeric, and 1⁄2 teaspoon pepper over the tofu. Add the tamari, vinegar, and mustard. Turn gently with your hands to mix, crushing the tofu to the size of scrambled-egg curds. Fold in the green onions and carrot.

Preheat a large sauté pan or skillet over medium-high heat. When the pan is hot, add the oil and distribute evenly. Add the tofu mixture and use a metal offset spatula to turn the mixture as it cooks. Scrape the bottom of the pan as you turn the scramble and cook until the tofu is lightly browned, about 5 minutes.

For each wrap, place a tortilla on a plate and put one-fourth of the spinach in the middle. Top with one-fourth of the hot scramble. Sprinkle with 2 tablespoons of the spiced sunflower seeds, then fold in the sides of the tortilla and roll up. Repeat with the rest of the tortillas. Serve right away.