2 medium poblano chiles (6 oz.)
1 (14-oz.) pkg. firm tofu, drained and patted dry
2 tablespoons olive oil
3/4 teaspoon fine sea salt
2 teaspoons nutritional yeast
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 ripe avocado, sliced
1/2 cup fresh or jarred salsa
4 (8-in.) whole-wheat tortillas, warmed
Preheat oven to broil with oven rack 4 inches from heat. Broil poblanos on a sheet pan, turning occasionally, until charred on all sides, about 5 minutes. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos.
Using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining.
Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until some liquid evaporates, about 3 minutes. Add nutritional yeast, turmeric, and cumin, and cook, stirring often, until fragrant, about 2 minutes.
Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling, and roll up.