Press tofu - drain the block of tofu and wrap in paper towels or tea towel. Press for 10-30 minutes.
Transfer block of pressed tofu to mixing bowl and crumble with a fork.
Mix nutritional yeast, turmeric, cumin, chili powder, garlic powder, and salt. Set aside.
With a pan on medium heat, melt butter. Add garlic and saute until fragrant. Add crumbled tofu and seasonings. Mix well and cook until warm (about 3 minutes).
Add tofu scramble to center-bottom of tortilla
Top with black beans, avocado slices, lettuce, pico de gallo, and cilantro. Starting with the edge closest to you, roll tortilla. Fold in sides then wrap tightly. Keep the edge of the tortilla on the bottom to seal the burrito.
Serve burritos warm. Keep in the fridge for 3-5 days or wrap in foil and store in the freezer.
To make pico de gallo:
2 Roma tomatoes, chopped
1/4 yellow onion, diced
Small handful cilantro, chopped
1/2 jalapeno, minced (optional)
1/2 lime, juiced
Salt to taste
Mix ingredients in a mixing bowl. Adjust seasonings to taste.