Heat oil in a skillet. Add crumbled tofu, turmeric, paprika, garlic powder, salt, and nutritional yeast.
Stir and cook for 8–10 minutes until golden. Add plant milk for creaminess if desired.
In another pan, sauté onions and bell pepper for 5 minutes until slightly charred.
Add tomatoes and spinach, cook until wilted.
Warm tortillas in a dry pan or microwave.
Assemble each burrito with tofu scramble, veggies, avocado slices, and hot sauce.
Wrap tightly like it’s your ex’s drama—secure and never leaking.
Serve warm or wrap in foil for on-the-go glory.
