Roughly chop onions, peppers, and vegan sausage. Set items aside. Bring a saucepan of salted water to a boil. Add potato and cook until tender but still firm, about 10-15 minutes. Drain, cool, and cut potato into 1/2 inch cubes. Set potatoes aside.
While the potato is cooking, heat oil over medium heat in a large skillet. Once hot, add vegan sausage and cook until it has browned.
Add chopped onions, bell peppers, jalapeño, and potatoes and cook until onions are translucent about 5-6 minutes.
Add tofu to skillet and mash with wooden spoon. Add the liquid aminos, nutritional yeast, and spice mixture and combine ingredients. Adjust seasonings accordingly.
Divide tofu scramble among 4 tortillas and wrap them. Enjoy immediately. Or wrap burritos tightly in plastic wrap and freeze them to eat another time.
If making freezer-friendly burritos, using an oven to thaw them is highly recommended (300 degrees for 10-15 minutes). They will be even more delicious with this method!
Decrease the amount of jalapeño used if you want your scramble less spicy.