Heat the oil in a saute pan over medium high heat. Add the onions, garlic, and jalapeno, and saute for about 5 minutes, or until softened.
When vegetables are soften, add the salt, cumin and chili powder, and stir for about 30 seconds.
Reduce the heat to medium. Add the crumbled tofu, and black beans, and stir to combine and heat through.
Add the kale and tomatoes, and stir for another 2-3 minutes until the kale wilts.
Remove from the heat, and stir in the cilantro and scallions.
Spray both sides of each tortilla with cooking spray, and if desired, lightly sprinkle with kosher salt.
Heat the tortillas in a separate non-stick pan, on medium high heat, just until they puff and begin to turn brown.
Serve about ½-3/4 cup of the tofu scramble per tortilla. Leftover tofu mixture will keep in a covered container for 3-4 days in the refrigerator.