Remove tofu from water and remove the excess water. I find it works best when I place the tofu between two clean towels and place something heavy on top like a large pan. Allow the water to release from the tofu and into the towels for a few minutes.
Add a teaspoon of oil to a pan over medium heat. Using your (clean) hands, crumble the tofu into the pan. Next, add the turmeric, nutritional yeast, and black pepper, and salt. Using a spatula or wooden spoon, move around the pan to combine. Once cooked to your liking (I usually work it in the pan for about 5 minutes), remove from the heat and set aside.
Add a teaspoon of oil to a pan over medium heat. Add the sweet potato and cook, stirring occasionally, until fork tender. Next, add the black beans, cumin, and paprika. Stir to combine. Set aside.
Add a tablespoon of oil to a pan over medium heat, add the onion and pepper, and sauté until translucent. Set aside.
Dice the roma tomatoes and finely chop the cilantro. Combine and add the lime juice. Set aside.
1. Add slices of ripe avocado.
2. Next, add the black beans and sweet potato.
3. On top of that, add the tofu scramble.
4. Next, add the sautéed onion and pepper.
5. And finally, add the pico de gallo.
Fold the tortilla over, fold in the sides, and wrap into a burrito. ENJOY!