I Can You Can Vegan

1 Preheat oven to 450°
2 Pat dry your diced potatoes with a clean lint-free kitchen towel or paper towel to remove any excess water.
3 On a large baking pan lined with parchment paper, evenly space the diced potatoes. Drizzle with olive oil and season with salt, pepper, and sazòn.
4 Roast the potatoes in the oven for 20 minutes, rotating halfway through.
5 While the potatoes are roasting, begin preparing your scrambled tofu. In a large pan over medium-low heat add a few drops of oil. Once heated add your tofu. Crumble it into medium-small chunks by hand (before placing it in the pan), or use the back of a fork to crumble while in the pan.
6 Once the tofu resembles scrambled eggs, add in all scrambled tofu seasonings and nutritional yeast. Mix until well combined then transfer to a bowl to sit.
7 Using that same pan, add in a few more drops of oil and sauté the onions and peppers over medium-high heat until lightly charred or browned. Stir frequently. 
8 Add back in the scrambled tofu along with 1-2 handfuls of spinach and diced tomatoes. Gently combine until the spinach is wilted.
9 By now, your potatoes should be finished and removed from the oven. 
10 In a pan large enough, warm the tortillas over medium low heat for about 15-30 seconds on each side to soften them.
11 Remove from heat and begin building your wraps with the roasted potatoes, sliced avocado, and scrambled tofu. Fold the left and right sides of the tortilla inward, then carefully fold in the top and bottom sides of the tortilla until the flaps are tucked under.
12 Lightly brown the wraps on each side in a pan to keep the burrito from unfolding (optional). Enjoy with salsa or as is!