Cut the cauliflower into small pieces. Put it in a pot with water and salt and steam it for 5 minutes. It should still be firm to the bite! Drain the water and set aside.
Cut the onion into small pieces. Fry it with olive oil. Now add the tofu. Fry briefly and stir in chickpeas with curry powder. Put aside.
Mash the avocado with a fork. Stir in lemon juice, chili salt, pepper and yogurt.
The first layer on the wrap is the avocado cream. This is followed by the chickpeas and cauliflower.
Finally, sprinkle some spring onion on the vegan wrap. Roll up and enjoy!