Heat oven to 350F. Open tofu package and drain all water, then squeeze out what you can by hand. Press out the rest of the water with a tofu press, or place tofu between paper towels or cheese cloth, and rest a heavy pan or stack of dishes on top.
Heat a medium/large cast-iron pan on medium-high heat, then add a generous amount of oil.
Place chopped potatoes into the ban, stirring occasionally to lightly brown the outsides of each piece. Then place pan into oven to continue the cooking process. (Keep an eye on them while cooking the rest to avoid overcooking)
In a large pan on medium heat, saute chopped bell pepper in a little oil for 4 minutes (until peppers are just soft).
While peppers are cooking, place the garlic powder, cumin, chili powder and turmeric in a small dish with a few tablespoons of water to thin it out and make a sauce. Then unwrap the tofu from the press, and use a fork to break it apart into small pieces and chunks.
Add mushrooms to the pan with the peppers and cook for just a few minutes.
Add tofu pieces to the pan and cook for 2-3 minutes. Then pour the sauce over the tofu and stir it up well. The turmeric should turn the tofu into a yellow scrambled egg-like color.
Remove potatoes from oven (they should be fork tender and browned).
Place a tortilla in the oven for 1 minute to warm up and make it flexible.
Add a spoonful of the potatoes, then the tofu and veg scramble. Then add some salsa and slices of avocado, along with any other preferred breakfast burrito fillings (vegan cheese, vegan breakfast sausage, etc. Soyrizo is great in this as well) and wrap up the burrito.

1 package (14 oz) extra firm tofu
Vegetable or avocado oil (for sauteing, use water or broth if avoiding oil)
2 russet potatoes, chopped into small pieces
1 red bell pepper, chopped
1/2 package sliced crimini or baby bella mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon turmeric
Whole wheat burrito size tortillas
Avocado, to taste
Salsa, to taste