Dice the garlic and chiles and saute in olive oil, then add to the bowl along with basil, salt, and black pepper. Stir the mixture well, then let it sit for 20 minutes so that the tofu absorbs some flavor.

Over low heat, place each tortilla in a frying pan (no oil needed) and cover half the tortilla with the stuff in the bowl (leave 1/2 inch / 19 mm or more around the edges so the filling doesn't fall out). Fold the rest of the tortilla over, and remove from the pan after a few minutes. You can attempt to flip the thing over if you're really brave, in which case you can crank up the heat a bit more. The tortillas should range from slightly crispy to golden brown when you're done.

Cutting each filled, finished, folded-over tortilla in half will make them easier to eat, though I'm pretty well convinced that there's no non-messy way to eat these things. Leftover filling makes a nice bean salad, in case you run out of tortillas or are feeling extra lazy.