Preheat the oven to 175 C/356F.
Place the beet slices and broccoli florets into a medium bowl, drizzle with olive oil and season with salt. Mix to combine and set aside, and line on a baking sheet, then roast for 20 mins.
Remove from the oven, and set aside to cool.
Add the chopped kale and mint into a bowl, drizzle with olive oil, add lime juice and mixed nuts, toss to combine and set aside.
In a cast-iron skillet heat 1 tsp olive oil over medium heat, add the minced garlic cloves, ginger, turmeric and cumin, and stir to combine.
Add the crumbled tofu, and cook for 5 minutes, until golden. Add the nutritional yeast, cayenne and a pinch sea salt, mix to combine and turn off the heat.
To assemble the burrito divide the kale salad, roasted beets and broccoli, tofu mixture and avocado onto the tortillas, drizzle with Worchestershire sauce, roll up and serve, or pack to-go.