Halve the tofu lengthwise and press firmly between two layers of kitchen paper. Place a box grater in a deep plate and grate the tofu on the coarse side. Add cornstarch and oil to the tofu and mix well.

Place the grated tofu in a large, non-stick frying pan and fry over medium heat for about 5 minutes without stirring. Meanwhile, peel and finely dice the shallot, and dice the tomato.

Once the underside of the tofu shavings is golden brown, generously salt the tofu, stir, and fry for another 2 to 3 minutes. Add the tomato paste, chili flakes, and spice mix, and stir-fry for approximately 2 minutes.

Place the tofu on a plate, set aside, and return the pan to the stove. Add the oil and shallots to the pan and sauté over medium heat until translucent. Add the tomatoes, tomato paste, and chili flakes and sauté for one minute. Add the beans and spinach to the pan and stir-fry until the spinach has wilted.

Season the bean pan with spice mix, salt, pepper and the juice of a quarter to half a lime and remove from the heat.

Spread sour cream on both tortillas, then spread the tomato and bean mixture and the tofu on the lower center of both wraps and sprinkle with cheese.

Place the bottom half of the burrito over the filling, fold in the sides, and roll it up tightly. Pan-fry the burrito for another 3 to 5 minutes until golden brown on all sides, or place it seam-side down in an air fryer basket and bake at 190°C for 5 minutes.