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Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a parchment-lined or lightly greased baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
Make the tofu scramble: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and use a spatula to break up the tofu into crumbles. Add the black beans, nutritional yeast, chili powder, onion powder, garlic powder, turmeric, and black salt. Cook for 5–7 minutes, stirring often, until heated through. Season with salt and pepper to taste. Tip: For a stronger “eggy” flavor, add a pinch more black salt. If the flavor is too strong, cook a few extra minutes, the eggy flavor mellows as it cooks.
Assemble the burritos: Lay out the tortillas. Layer on tofu scramble, roasted potatoes, vegan cheese, avocado, spinach, and salsa (plus any extras). Fold in the sides, then roll tightly from the bottom to form burritos.
Crisp the burritos (optional but delicious!): Place burritos seam-side down in a dry skillet over medium heat. Cook 2–3 minutes per side until golden and lightly crisp. This seals them so they won’t unwrap.