Crumble the tofu into a medium mixing bowl. Stir in the nutritional yeast, turmeric, and garlic powder.

Heat the oil in a large skillet over medium heat. Add the shallot; cook for about 5 minutes or until it's softened, stirring occasionally. Add the mushrooms and cook about 5 minutes more, or until any liquid has cooked off and the mushrooms are just beginning to brown.

Stir in the kale and tofu. Continue to cook, stirring often, until the kale has wilted a bit. Remove from heat and season with salt and pepper to taste.

Divide the tofu mixture onto the tortillas and fold them like a burrito.

To freeze, wrap tightly in a layer of plastic wrap and place the wraps in a freezer bag. If you plan on keeping these in the freezer for a while, you might want to wrap them in a layer of foil too.

To reheat the wraps, remove the plastic and loosely wrap in a paper towel. Microwave for about 1 minute, flip the wrap over, and microwave again for a minute more. If the center is still cold, continue to microwave for 15 second intervals until the wrap is heated through.