Drain the tofu and cut into ½ inch slices. Blot well between layers of paper towel.
Heat the vegan butter in a medium skillet. Add the tofu and mash with a potato masher or large fork.
Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.
Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).
Arrange the burritos open-faced on a baking sheet, and bae in the oven just until the cheese is melted. (Alternatively, you can microwave each for 30 to 40 seconds.) Fold the two ends of the tortilla over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve.
Notes
You can use soft or firm tofu for this recipe, but not extra firm. Be sure to press and drain the tofu being cooking with it.