Make the Keema:
Soak the TVP granules in boiling water for 30 minutes. Drain.
Heat the oil, add the onions and a pinch of salt and saute until brown spots start to appear.
Add the ginger and garlic, saute for a few seconds, then add the coriander powder, cumin powder, turmeric and tomato puree.
Stir well to mix, add the garam masala, cayenne, if using, and paprika.
Saute until the tomatoes turn a couple of shades darker and bubble at the edges.
Add the carrot and potatoes. Cook, stirring, for a couple of minutes, then add the green bell pepper. Stir to mix.
Add the TVP granules and the coconut milk. Bring to a boil, cover, and cook over medium-low heat for about 20 minutes or until the potatoes are tender and cooked. Add the green peas and mix. The keema should be dry. If there's any liquid, turn up the heat and let it evaporate, but keep a close eye-- don't let the keema burn.
Sprinkle on the coriander leaves. Stir to mix.
Make the Wrap:
Mix the flour and salt and use enough water to knead to a stiff dough.
Set aside for 30 minutes to let the dough rest.
Divide the dough into 12 balls.
Roll each ball into a thin wrap, about six or seven inches in diameter. The thinner you can roll this the better, so you'll have a flaky wrap.
Heat a griddle over medium-high heat. Place a wrap on the griddle and cook until brown spots start to appear on the underside. Flip over and cook until spots appear on the other side. Spray lightly with some oil.
Make the Tofu Raita:
Place the tofu in a blender along with the milk, green chillies, lemon, cumin seeds and salt to taste. Blend into a very smooth paste, adding more milk if needed.
Remove the tofu yogurt to a bowl and add the tomatoes and onions. Mix well.
Put the wrap together:
Layer on some leafies or cabbage on the wrap, add the keema, and drizzle on some tofu raita. Avocados would be divine here.