Step 1

Place flour in a medium bowl; cut in yoghurt with a butter knife. Bring mixture together with your hands. Knead dough lightly just until smooth. Stand for 5 minutes.

Step 2

Meanwhile, prepare your choice of protein: **Tofu** Pat tofu dry with paper towel to remove excess moisture; crumble into a small bowl. Combine nutritional yeast and turmeric with 2 tablespoons water in a small bowl; season. **Eggs** Beat eggs and milk in a large bowl with a fork until well combined; stir in green onion. Season with salt and pepper.

Step 3

Divide dough into four pieces; roll each piece on a floured surface to about 20cm (8in) round. (If you don't have a rolling pin, use a tall straight-sided jar, bottle or can instead.)

Step 4

Heat 2 teaspoons of the oil in a medium frying pan over high heat. Add one piece of dough; cook for 30 seconds or until puffy and golden. Turn; cook for a further 30 seconds or until golden underneath. Transfer to a plate; cover to keep warm. Repeat three more times with oil and dough to make four wraps in total. Rinse pan and wipe with paper towel.

Step 5

Heat remaining oil in same frying pan. Cook chosen protein:**Tofu** Cook tofu, stirring, over medium-high heat for 4 minutes or until tofu starts to brown. Add nutritional yeast mixture; cook, stirring, for 1 minute or until mixture is warmed through. **Eggs** Cook egg mixture over low heat, pushing mixture with a heatproof spatula to prevent sticking to the base, until egg is almost set.

Step 6

Serve wraps with scrambled protein, topped with parsley.