Preheat oven to 425°F. Combine potatoes, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp in places, 20 to 22 minutes. Add garlic and parsley to potatoes and toss.

Meanwhile, heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion and cook until softened and lightly browned, 8 to 10 minutes. Add tofu, turmeric, and a pinch of salt and pepper and cook until tofu is golden brown, 4 to 6 minutes. Transfer to plate and wipe skillet clean.

Add kale and a splash of water to same skillet and return to medium-high heat. Cook until bright green and wilted, 2 to 3 minutes. Season to taste with salt and pepper and add to plate with potatoes.

Return same skillet to medium-high heat. Add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Remove tortillas from skillet, lay on clean work surface, and spread just half the mayo and chutney per tortilla. Top with cooked kale, crispy tofu and onion, and roasted potatoes. Carefully roll, tucking in sides as you go.

Return same skillet to medium heat with 2 tsp vegetable oil. Add wraps, seam side down, and cook until golden brown, 2 to 3 minutes per side. Divide wraps between plates and cut in half. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.