Prepare the paste: Cook the lentils (check the recipe). In a blender container, place the cooked lentils (which should be dense in consistency – if necessary, drain off the water), crumbled tofu, and peeled and pressed garlic. Season with salt, turmeric, curry, chilli, and smoked sweet paprika. Blend until smooth.

Heat a dry pan over medium heat. Place the tortilla wrap on the hot pan and heat for about 1 minute. Then flip it and heat for another minute.

Transfer the heated wrap to a cutting board, evenly spread the prepared paste over it, and cut into 4 parts (vertically and horizontally). Fold the parts with the paste towards the center.

Transfer to a plate. Eat warm or cold.