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To drain the tofu, wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
Stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.
Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.
Defrost in the oven at 350F for 15 minutes or in the microwave.