Make a batch of tofu scramble. Make half a batch of pico de gallo.
Thinly slice the block of smoked tofu, then fry the slices in a tiny bit of oil until golden and crispy. They will need about 3 minutes on each side.
Lay out all of your ingredients along with the tortilla wraps. To each tortilla, add the tofu scramble, pico de gallo, smoked tofu slices, black beans, avocado, coriander, and a squeeze of lime juice, creating a small strip down the centre.
To roll, fold each of the ends in. Fold one side over the filling, tucking it in as tightly as you can. Then continue to roll the tortilla over until it is tightly wrapped.
(Optional) If you'd like them crispy- heat a little oil in a skillet over a medium heat, then lightly fry them on two or four sides. Make sure you start with the fold side down first, to seal it with the heat.
(Optional) To bake- preheat your oven to 180°, then arrange the burritos fold side down in a baking dish. Brush them with a little bit of oil, then bake for 15-20 minutes until golden brown and crispy.