Heat several tablespoons of olive oil in a large saute pan or wok. Add the bean curd and stir well to coat with oil. Saute stirring often for 7 to 10 minutes or until the bean curd is brown on all sides. Add the carrots and broccoli stalks, stir well and saute for 3-5 minutes, stirring often. Stir in capsicums, garlic and onion and saute for 3-5 minutes, stirring often. Cut the broccoli florets into bite size pieces and stir into the beancurd mixture. Saute for 2-4 minutes, stirring often. The burrito filling is done when the broccoli florets darken but are still crispy. Season to taste with salt and pepper.

Put tortilla on a plate. Place several tablespoons of filling on the tortilla, but some salsa on top; roll up and serve.