Press and crumble the tofu: pat the 140 g firm tofu with paper towels to remove excess moisture, then crumble it with your hands or a fork into pea-sized pieces. Why: Removing surface water helps the tofu brown quickly and absorb spices; crumbling to a uniform size ensures even cooking and a scrambled-egg texture.

Preheat and warm the tortilla: place a dry heavy skillet (cast-iron or stainless) over medium heat while you cook the tofu. Warm the tortilla for 20–30 seconds per side until pliable and lightly toasted. Why: Preheating the pan ensures the tortilla warms evenly and develops little toasty spots that add flavor and prevent breakage when rolling.

Toast spices in oil: add 1 tsp olive oil to a non-stick or well-seasoned skillet and heat over medium-high until shimmering. Add the crumbled tofu, then immediately sprinkle 1/4 tsp turmeric and 1/4 tsp smoked paprika over it along with a pinch of salt and pepper. Cook without stirring for 45–60 seconds to let the spices bloom. Why: Toasting spices briefly in hot oil releases their essential oils and deepens flavor; letting the tofu sit a moment helps it form a lightly caramelized crust for richer texture.

Scramble and build texture: after the spices bloom, stir and press the tofu down with a spatula, letting it brown in patches for 1–2 minutes; then continue stirring and folding every 30 seconds until the pieces are golden and slightly crisp at the edges (about 3–4 minutes total). Why: Alternating contact with the hot pan creates contrast between browned, flavorful edges and soft interior crumbs that mimic a classic scramble.

Add the greens: push the tofu to one side of the pan and add the packed 1 cup (30 g) baby spinach (or chopped kale) to the cleared space; if using spinach it will wilt in 30–60 seconds, if kale, cook 1–2 minutes until tender. Toss the greens into the tofu and cook together 20–30 seconds to marry flavors. Why: Cooking greens separately for a moment lets them release any moisture and wilt quickly; finishing them with the tofu allows their flavors to mingle without becoming waterlogged.

Check seasoning and texture: taste a small piece and adjust with salt and black pepper. If you want more smoky depth, add another pinch of smoked paprika. If the tofu seems dry, drizzle an extra 1/4 tsp olive oil and toss. Why: Tasting and adjusting at this stage ensures balanced seasoning and prevents a bland result.

Assemble the burrito: lay the warm tortilla flat, spread the 1 tbsp harissa-yogurt down the center, then mound the tofu-and-greens mixture on top. If using, sprinkle 1 tbsp grated cheddar or pepper jack over the hot filling to melt. Why: Spreading the sauce first creates a moisture barrier that keeps the tortilla from getting soggy and embellishes every bite with spicy-creamy contrast.

Fold and finish: fold the bottom edge up over the filling, fold both sides in, then roll tightly to form a burrito. If you like a crisp exterior, place the rolled burrito seam-side down in the skillet over medium heat for 30–60 seconds per side to toast and seal. Why: Toasting the assembled burrito seals it, adds a pleasant crunch, and helps meld the flavors.

Serve and garnish: slice in half on the bias and serve immediately with a little extra harissa-yogurt on the side. Why: Cutting on the bias shows the colorful cross-section and makes the burrito easier to eat; a drizzle of extra sauce brightens the overall dish.