Over a medium-high flame, heat olive oil in a skillet or dutch oven.  After about 60 seconds, once the oil is hot, add the seitan and sauté for 7-8 minutes, stirring periodically until the seitan is lightly browned.

In a small bowl using the tines of a fork, mix together the tomato paste, chipotle powder, gochugaru, plum vinegar and water until smooth. Pour this sauce into the pan of seitan and continue to cook stirring until most of the liquid has evaporated and the sauce has lightly caramelized around the pieces of seitan.

Over a medium-high flame, heat the olive oil a frying pan or cast iron skillet.  After about 60 seconds, once the oil is hot, sauté the diced onions, stirring every 30 seconds for 3-4 minutes, until the onions have started to sweat.

Crumble the block of tofu into the pan, and add the turmeric, red pepper flakes, asafetida and black salt. Sauté, stirring periodically for 4 more minutes until the tofu is yellow and heated throughout.

Thoroughly submerge the kale in water, then rinse and drain the leaves. Remove and discard just the thick stems at the very bottom of the bunch, and slice the greens into 1-cm- wide ribbons.

Place the kale ribbons into a mixing bowl with the olive oil, vinegar, thyme, and pepper.

Using your hands, squeeze and massage the greens until they are tender and you no longer see any dry-looking kale.

In a small bowl, using the tines of a fork, mix together the vegan mayonnaise, chipotle powder, tomato paste, rice vinegar, and tamari until smooth and evenly combined.

Place a frying pan or cast iron skillet over a high flame. Once the pan is hot, heat the tortilla on each side for 30 seconds to make it soft and pliable. Remove the tortilla from the pan and set it aside on a clean work surface while you warm the remaining tortillas.

Spread ¼ cup of chipotle mayo in a line across the bottom half of each tortilla.

Place ½ cup of marinated kale over the chipotle mayo.

Place ¾ cup of hot scrambled tofu and ½ cup of hot chipotle grilled seitan over the mayo.

Sprinkle on as much fresh jalapeño on the burrito as you like (none if you hate spice).

Wrap the burrito, tucking the sides in tightly.

Over medium-high heat, preheat a large skillet or griddle pan, wiped down with ½ teaspoon of neutral cooking oil. Once hot, place the burritos into the pan and grill them for about 90 seconds on each side until lightly golden all around, being careful not to let them unravel as you turn them.

If desired, cut the burritos in half to serve.