Preheat oven to 180°C (Gas Mark 4, 350°F). Add the diced potatoes to a roasting dish and toss with the oil, garlic and seasoning. Roast for 1 hour, or until tender, golden and crispy.
When the potatoes have been cooking for 40 minutes, place the tomatoes, mushrooms, a splash of oil and some seasoning in a roasting dish and transfer to the oven.
10 minutes before serving, place a large frying pan over a medium heat and add a splash of oil. Crumble in the tofu with your fingers, along with the turmeric and seasonings. Leave to cook, stirring occasionally.
In a wok or frying pan add all the spinach ingredients and place over a high heat. Quickly stir fry until the garlic is fragrant and the spinach has wilted.
Warm the baked beans in a pan or microwave.
When the potatoes, tomatoes and mushrooms have finished cooking, remove them from the oven. Lightly warm the tortillas in a dry pan, or the switched off oven.
To serve, place all the fillings and sauces onto the table and let people create their own wraps! Serve with plenty of napkins!
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