Prep the tofu: Press extra-firm tofu for 10–15 minutes to remove excess water. Crumble it into small, bite-size pieces with your hands or a fork. You want a texture that resembles scrambled eggs.

Sauté the base: Warm oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Stir in mushrooms and cook another 2–3 minutes.

Add garlic and spices: Stir in garlic, cumin, smoked paprika, turmeric, and chili powder. Toast for 30 seconds until fragrant. Don’t skip this step; it blooms the spices.

Cook the tofu: Add crumbled tofu to the skillet. Drizzle with soy sauce and sprinkle in nutritional yeast. Stir well so the tofu picks up all the spices. Cook 5–7 minutes, letting edges brown slightly. Season with salt and pepper.

Finish with greens: Add chopped spinach and fold it through until just wilted, about 1 minute. Taste and adjust seasoning. If you like a saucier filling, add a splash of water or a spoonful of salsa to loosen it.

Warm the tortillas: Heat tortillas in a dry skillet for 15–20 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds. Warm tortillas roll without tearing.

Assemble: Spoon tofu-veg filling down the center of each tortilla. Add extras like avocado, salsa, cheese, cilantro, or hot sauce. Don’t overfill or the burrito will burst.

Roll it up: Fold the sides in, then roll from the bottom up, keeping it snug. For a toasty exterior, place the burrito seam-side down in a skillet for 1–2 minutes per side.

Serve: Slice in half if you like. Squeeze over a little lime and add more salsa on the side.