Easy Vegan Breakfast Burrito

Make Sauce: In a small bowl, add ¼ cup siracha and 2 tablespoons unsweetened almond milk. Mix to combine and set aside.
Prep Tofu: Place 14 ounces extra firm tofu on a plate and use a fork to break it up into chunks (you will break it up even more in the pan so it doesn't have to be perfect) and set aside.
Sauté: Bring a large cast iron skillet to medium high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add 1 teaspoon garlic and let cook until fragrant, about 1 minute. Add diced onion and allow to cook down, about 1-2 minutes.
Cook Tofu: Turn heat down to medium/medium-low. Add tofu and move around the pan breaking up any larger tofu chunks until it looks like scrambled eggs.
Season: Add 1-2 teaspoons ground turmeric, ½ - 1 teaspoon kosher salt and ¼ teaspoon ground black pepper; mix well to combine. Taste and add any additional seasoning, as desired.
Build Burritos: Take tortilla and place creamy siracha sauce, tofu scramble, back beans, spinach and avocado in the center. Fold in both sides, take the end of the tortilla closest to you and wrap over the ingredients (away from you) tucking in any stray ingredients. Continue rolling away from you until you have a burrito! Continue in the same fashion until all your burritos are made.
Serve: Enjoy right away or store for later!