Step 1: Prepare the Tofu Scramble

1. Press the tofu using a tofu press or wrap in a clean towel and place a heavy pan on top for 10-15 minutes.

2. Crumble the tofu into bite-sized pieces into a mixing bowl.

3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the crumbled tofu.

4. Sprinkle in turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper.

5. Stir in nutritional yeast and plant-based milk. Cook for 5-7 minutes until the mixture is warmed through and lightly golden. Set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, heat 1 tbsp olive oil over medium heat.

2. Add diced onion and bell pepper. Sauté for 4-5 minutes until slightly soft.

3. Toss in the chopped spinach and cook for another 1-2 minutes until wilted.

4. Stir in black beans and sweet potatoes. Cook for 2 more minutes, mixing everything well.

Step 3: Warm the Tortillas

1. Warm each tortilla in a dry skillet for 20-30 seconds per side or wrap all tortillas in foil and heat in the oven at 350°F for 5 minutes.

2. This step makes them more pliable and less likely to tear when wrapping.

Step 4: Assemble the Burritos

1. Lay each tortilla flat and add a scoop of tofu scramble down the center.

2. Top with sautéed veggies and beans, followed by avocado and a spoonful of salsa.

3. Add any optional toppings like vegan cheese, jalapeños, or hot sauce.

4. Fold in the sides of the tortilla and roll up tightly into a burrito.

Step 5: Serve or Store

1. Serve immediately with lime wedges and extra salsa.

2. To store, wrap each burrito in foil or parchment paper.

3. Keep in the fridge for up to 4 days or freeze for up to 2 months.