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Preheat your oven to 425F, and to a parchment lined baking sheet, add the diced veg, mix in 1 tbsp of olive oil and 1 tsp of salt. Roast in the oven for 15-20 minutes, stirring occasionally.
In a blender, add the soft tofu, soaked yellow lentils, water, black salt, nutritional yeast, and turmeric. Blend until smooth. Pour that mixture on top of the cooked veg and bake until it sets, around 15 minutes. Once it's set and fully cooked, top with vegan feta, cilantro and slice into 8 equal rectangles.
Place the tortillas on the counter and spoon on your favourite salsa or dip, place the rectangles on top and roll tight. Repeat and wrap in tin foil. Place in the freezer and reheat as needed!