Crumble tofu: Break the pressed tofu into about 1-inch chunks using your hands or a fork. Set aside.
Make eggy sauce: In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
Cook tofu: Heat the oil over medium-high heat in a large nonstick skillet. Transfer the tofu chunks to the pan in a single layer. Cook undisturbed for 3 minutes. Cook the tofu for about 4 minutes more, or until lightly golden, stirring frequently. Be careful to toss gently so the tofu does not crumble too much.
Add the sauce and mix gently, folding the tofu into the sauce. Cook for about 2 more minutes, or until the desired consistency.
Wrap: Place two slices vegan cheese, or one-third cup cheeze shreds, onto a tortilla. Top with avocado, and sautéed kale. Divide the tofu scramble evenly among the wraps, and fold.
Optional: Heat the wraps in a nonstick skillet over medium-heat for about 2 minutes on each side, or until the cheese in just melted, and the tortillas are golden brown.