Cut potatoes to be an equal size of each other. Soak in water for 30 minutes.
While soaking, cut up the peppers and onions. You can leave large or dice, but try to ensure they are the same same roughly. Also, slice the mushrooms, roughly chop the spinach, crumble the tofu. Once the potatoes have soaked for 30 minutes, drain throughly. pat dry with a towel.
Over medium high heat, melt vegan butter in a skillet.
Add the potatoes in a single layer. Depending on the size of your skillet you may need to do this in batches. DO NOT overcrowd the potatoes or they will stick. We use a 12" skillet. Cook for 2 minutes - DO NOT TOUCH FOR 2 MINUTES! Flip, cook another 2 minutes. Stir again, cook 2 more minutes. (Do this a total of 10 minutes)
Reduce heat to medium low. Add in peppers and onions. Stir together.
Add in all your seasonings (salt, pepper, Italian seasoning and garlic powder) and stir to combine
Slide the mixture to one side of your skillet, add the crumbled tofu to the empty side along with your turmeric, kala namak and pepper on top of the tofu.
Scramble together until all the tofu is yellow in color. Let cook for 1 more minute.
Combine both sides together.
Add in the spinach and mushrooms and cook for 2 minutes.
Drizzle maple syrup and cook until spinach has wilted.
Top with vegan cheese if desired.
Divide mixture evenly across 4 burritos shell. Roll up and serve. *See post if you want to prep ahead for instructions.