Preheat oven to 425°F. Combine potatoes, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp in places, 20 to 22 minutes. Add garlic and parsley to potatoes and toss. (4-servings: use 4 tsp olive oil)

Meanwhile, heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion and cook until softened and lightly browned, 8 to 10 minutes. Add tofu, turmeric, and a pinch of salt and pepper and cook until tofu is golden brown, 4 to 6 minutes. Transfer to plate and wipe skillet clean. (4-servings: use 2 tbsp olive oil)

Add kale and a splash of water to same skillet and return to medium-high heat. Cook until bright green and wilted, 2 to 3 minutes. Season to taste with salt and pepper and add to plate with potatoes.

Return same skillet to medium-high heat. Add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Remove tortillas from skillet, lay on clean work surface, and spread half the mayo on each tortilla. Top with cooked kale, crispy tofu and onion, roasted potatoes, and tomato chutney. Carefully roll burritos, tucking in sides as you go.

Return same skillet to medium heat with 2 tsp vegetable oil. Add burritos, seam side down, and cook until golden brown, 2 to 3 minutes per side. Cut crispy tofu burritos with garlic-parsley potatoes and tomato chutney in half. Tuck in! (4-servings: use 4 tsp vegetable oil) (TIP: For the 4-serving meal, crisp burritos in batches of 2, adding more oil as needed.)