Heat the vegan butter on medium high, and add the shallot. Saute for a couple of minutes, until it starts to soften, then add the kale and crumble the pressed tofu into the pan. Toss in the turmeric, salt, and pepper, and cook, stirring, until the kale turns a beautiful bright green.
Toss the tofu scramble with the nutritional yeast.
On a greased baking sheet or one lined with a Silpat, spread out your tortillas. On each tortilla, layer: ¼ cup of rice, ½ of the tofu scramble, and ¼ cup of Daiya.
Bake for 10-12 minutes, until the cheese gets nice and melted.
Remove from the oven and serve topped with salsa and guacamole.