Step 1

Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Step 2

Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.

Step 3

Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.

Step 4

Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.