In medium frying pan on medium-high heat, add avocado oil. Toss in tofu crumbles and seasoning. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside.

Cook plant-based sausage according to packaged instructions and set aside.

In large skillet over medium heat, add oil. Stir in cubed potatoes and cook for 6 minutes. Add bell peppers, onion and garlic. Cook for an additional 14 minutes or until potato is fork tender. Season with salt and pepper and set aside.

Assemble by placing spinach first on wrap, followed by tofu scramble and then sausage and potatoes. Tightly roll and wrap in foil for storage.

Freeze for future or leave in the fridge for up to 3 days.