We eat these breakfast burritos so often, that I just had to publish it. We have them nearly every weekend at least, and sometimes prep them for weekday breakfasts. The base is always the same, and you can add whatever you like.
Heat a large skillet over medium-high heat. Add in the olive oil, and onion. Cook until the onion is translucent and slightly browned on the edges, about 5 minutes.
Crumble the tofu into the pan, stirring to combine. Cook for about 3 minutes, then add the salt, pepper, and turmeric. Mix well.
Add in the soyrizo, mixing well again. Continue to cook until the bottom caramelizes a bit, about 5 minutes, stirring two to three times. You want the mixture to be thoroughly heated, and have a bit of caramelization.
Meanwhile, heat pinto beans in a pan or the microwave until warm, about 5 minutes.
Toast your tortillas over a flame, or warm in the microwave. I prefer tortillas toasted over the flame. Use tongs so you don't burn yourself.
Divide the spinach among the tortillas, and layer the heated pinto beans, cheese, soyrizo filling, radish, cilantro, and avocado. Wrap and enjoy!