Salad greens, arugula or spinach leaves, for serving
Preheat oven to 350 degrees F.
Whisk together 1 teaspoon curry powder with vegetable broth and whisk until dissolved. Add the tempeh strips to an 8×8 glass baker, and cover with the curry broth. Bake for 25 minutes until tender, then let cool and roughly chop.
In a large bowl, whisk together the mayo, apple cider vinegar, remaining curry powder, turmeric and pinch salt/pepper until well combined. Add in the celery, carrot, onion, raisins, sunflower seeds and tempeh. Toss, seasoning to taste with more salt and pepper as needed.
Place on wraps with salad greens and roll up like a burrito!