Begin by making your Tofu Scramble. Crumble firm tofu into a mixing bowl and season with spices like turmeric, cumin, and paprika. Heat oil in a large skillet over medium heat. Add crumbled tofu and cook for about 5-7 minutes, stirring occasionally, until golden and heated through.
Remove tofu from heat and set aside. In the same skillet, add fresh spinach and sauté until wilted. In a large mixing bowl, combine cooked tofu scramble, black beans, roasted red bell pepper, sautéed spinach, and sliced serrano or jalapeño pepper. Season with sea salt to taste.
Warm the large tortillas in a dry skillet for a few seconds on each side until pliable.
Lay each tortilla flat and spoon a generous amount of filling onto the center. Top with sliced avocado and pickled onions or chopped scallions. Fold sides inwards and roll from the bottom up to create a tightly packed burrito.
Cut the burrito in half and serve with lime wedges and your favorite salsa on the side. Enjoy!
