Mix the marinade ingredients, adding enough water if needed to make a slightly runny paste.
Coat the slices of tofu in the marinade.
Spray a large, well-seasoned cast iron skillet or non-stick skillet with oil. When it's hot, add the tofu slices and let them cook on each side until the outside is crisp and golden. Remove, let it cool enough to handle, then cut into ½-cm cubes. Set aside.
Heat the coconut oil and add the onions. Saute until the onions soften, 2-3 minutes.
Add the tomatoes, paprika, and curry powder. Cook, stirring frequently, until the tomatoes break down, about 5 minutes.
Add the coconut milk and salt to taste.
Add the tofu cubes and mix gently until the tofu is coated with the coconut milk and has absorbed all of the moisture.
Add the coriander leaves and turn off the heat.
To make the wrap, place greens like lettuce, spinach or a spring mix in the center of the wrap. Ladle on some of the tofu curry, top with avocados or cherry tomatoes or sauteed mushrooms, and serve.