Prep the tofu: pour out water, wrap in a few towels, and place under heavy books for about 20 minutes.

Slice the tofu into 1/4" thick rectangles and place in a large bowl or shallow dish. Add 1 tbsp. of the olive oil, nutritional yeast, garlic powder, cumin and salt, and mix well to cover both sides of the tofu.

Heat a large skillet over medium high heat, and add 1 tbsp. olive oil. Add the tofu and cook, turning once, for 3 minutes each side.

Mash the avocado and spread it over the wraps. Top with spinach, the tofu, and add sriracha, to your taste.