Chop red onions and red peppers.

Drain and cube the soft tofu.

In a non-stick pan, saute the chopped red pepper and onion until they turn light brown.

Add the cubed tofu and turmeric to the pan.

Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining.

Season the tofu scramble with salt and pepper, to taste.

Heat the cooked black beans.

Arrange the flour tortillas on your work surface.

Spoon 1/4 of the onion, red pepper, and tofu mixture onto each tortilla.

Fold the tortilla sides over the filling, and roll them up.

Cut each burrito in half.

Place two halves on each plate.

Top each burrito with 1/4 of the diced tomato, salsa, and grated cheddar cheese.

Spoon 1 tablespoon of nonfat sour cream over each burrito.

Serve immediately.