Tofu-Potato Scramble

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1 large Yukon gold potato, peeled and cut into 1/2-inch pieces

1 tablespoon extra-virgin olive oil

1 bunch scallions, thinly sliced

2 cloves garlic, chopped

2 teaspoons chili powder

2 bell peppers (1 red, 1 green), chopped

Kosher salt

1 14-ounce block firm tofu, drained and crumbled

4 8-inch whole-wheat tortillas

1/4 cup shredded part-skim mozzarella

1 cup cherry tomatoes, halved

1 cup shredded lettuce