Mix corn flour with salt. Pour the hot water over it and mix everything. Gradually knead in the flour. Knead until a firm, smooth dough is formed.
Then cover the dough and let it rise for 15 minutes.
Form into an elongated roll on a dough mat. Cut 3 pieces from it. Cover each part with cling film and roll out round.
Highly heat an enamel pan. Then turn down the temperature and bake each tortilla over medium heat. When bubbles form, turn the dough. Keep turning once until each tortilla is baked. Be careful not to let them get too dark.
Wet a dish towel and place the tortilla on it. Immediately cover with the wet cloth.
Slice the tempeh and marinate with the soy sauce and spices. Should be in the marinade for at least 1 hour.
Chop the Chinese cabbage, arugula and onion.
Mix the soy yogurt with the spice mixture.
Shape and fill the tortillas one by one with your hands.
