Use your clean hands to crumble the tofu into a large bowl.
Combine tofu with the nutritional yeast, salt, cumin, turmeric, and black pepper, and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the onion and red pepper, and sauté until the onion has just become translucent, about 5 minutes.
Add the tofu mixture to the onions and peppers, and continue to sauté for 5-10 minutes more until the tofu is heated through and begging to brown.
Remove from the heat.
To serve, layer spinach, then scrambled tofu, then diced tomato, avocado, and scallions over the top.
Alternately, start the layering with a whole wheat tortilla and wrap the fillings up like a burrito.
Serve immediately, or cover wraps with tinfoil and refrigerate for up to 3 days.