A super simple process and easy handling are two pluses for these spicy chickpea seitan tofu protein-rich rollups. Tofu mingles with tasty ingredients to make for a great base.
Add the tofu, chickpeas, mayonnaise, hot sauce, hempseed, tahini, vinegar, garlic powder, onion, salt, and pepper to a food processor. Process until well combined and spreadable with a knife.
Chop seitan nuggets into very small pieces. (You could also pulse in a food processor a couple of times.) Fry seitan in a small skillet over medium-high heat for about 4 minutes, stirring often to keep from burning. Set aside.
Divide the tofu filling into two portions and spread evenly onto each tortilla. Leave about an inch from the edge on one side without filling to aid in rolling. Sprinkle seitan over each tortilla. Start rolling each tortilla at the opposite side of the edge that you did not cover. Roll firmly but not too tight, so as not to squeeze out the filling.
Divide the tofu filling into two portions and spread evenly onto each tortilla. Leave about an inch from the edge on one side without filling to aid in rolling. Sprinkle seitan over each tortilla. Start rolling each tortilla at the opposite side of the edge that you did not cover. Roll firmly but not too tight, so as not to squeeze out the filling.
