Heat a large frying pan over a medium heat and add half the olive oil. Once hot, add the red pepper and black beans, season and fry for 6-8 minutes, or until the pepper is nice and soft. Next, add the smoked paprika, cumin, minced garlic and a good pinch of salt and fry for a further minute or so. Stir through the passata and spinach, until the spinach has wilted, then taste and adjust the seasoning, if needed. Keep warm over a low heat whilst you prepare the tofu.

Remove your tofu from the pack and dry it with a tea towel. Chop it into chunks, then use your fingers to crumble it into small pieces. Heat the remaining olive oil in another frying pan set over a medium heat. Once hot, add the tofu and cook for 3-4 minutes, stirring occasionally, until any water from the tofu has evaporated. Add the nutritional yeast, turmeric and a generous amount of salt and pepper. Cook for a further 5 minutes, until combined and golden, then stir through the milk to loosen the consistency.

Warm your tortillas either in the oven or for 15 seconds in the microwave. Top with the black bean mixture, scrambled tofu, avocado, a drizzle of sriracha and a sprinkling of fresh coriander. Finish with a crack of black pepper before rolling and serving warm.