Start by cooking the onions in a large pan over medium heat in a little bit of olive oil (or water) until they are cooked through and soft, about 5 minutes.
Then, add the spices (turmeric, nutritional yeast, salt and pepper), mix well and cook for about 30 more seconds.
Crumble the tofu with your hands into the pan in bite size chunks. Mix well to incorporate the spices into the tofu pieces.
Then, add the kalamata olives, tomatoes, artichokes and garlic. Cook for about 5 minutes while stirring frequently.
Add the basil, spinach and lemon juice and cook for about 1 to 2 minutes or until the spinach leaves are wilted.
Lay a large tortilla on a cutting board and add about a third of the scramble tofu mixture in the first bottom half. If desired, also add sliced avocado, lettuce, red pepper flakes, etc.
Then, fold the 2 sides on top of the filling and roll. Slice in half. Enjoy immediately.
The leftover tofu scramble can be kept in the fridge for up to 3 days.