Warm flour tortillas over stove or in microwave until heated and soft.
In a large skillet or frying pan, sautee the garlic and onion in the vegetable oil for a minute or two, then add the diced tofu, mushrooms and tomatoes and cook, stirring frequently, for about 4-6 minutes, or until the mushrooms are soft and cooked.
Remove the pan from heat. Mix in the turmeric and a few dashes of Tabasco sauce, then season generously with salt and pepper, to taste.
Place a couple of spoonfuls of the tofu and vegetable mixture in each flour tortilla. Top with vegan sour cream and vegan cheese if desired, then wrap up your burritos and serve hot. You may find that you have enough tofu and veggies to make more than four burritos worth, depending on how full you make them.
To wrap your burritos, place a layer of filling in a horizontal row just below the center of the tortilla, leaving about 2 inches on the ends. Then, fold those ends (the right and left sides) in, and then roll the burrito up away from you.