Choose firm or extra firm tofu for your scramble. Try to find ground turmeric that hasn't been sitting in the back of a grocery store for ages, as it will have surely lost some of it's potentness.

2 x 250g packages extra firm tofu

2 Tbsp nutritional yeast flakes

½ tsp salt

½ tsp freshly ground black pepper

1 tsp ground cumin

1 tsp ground turmeric

1 Tbsp extra virgin olive oil

1 medium onion, diced

1 red bell pepper, diced

4 packed cups baby spinach leaves

1 medium tomato, diced

1 avocado, sliced

2 scallions, thinly sliced

4 whole wheat or gluten free tortillas (optional)

Use your clean hands to crumble the tofu into a large bowl.
Combine tofu with the nutritional yeast, salt, cumin, turmeric, and black pepper, and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the onion and red pepper, and sauté until the onion has just become translucent, about 5 minutes.
Add the tofu mixture to the onions and peppers, and continue to sauté for 5-10 minutes more until the tofu is heated through and begging to brown.
Remove from the heat.
To serve, layer spinach, then scrambled tofu, then diced tomato, avocado, and scallions over the top.
Alternately, start the layering with a whole wheat tortilla and wrap the fillings up like a burrito.
Serve immediately, or cover wraps with tinfoil and refrigerate for up to 3 days.