Heat half of the oil in a skillet over medium-low heat. Add the eggs and a pinch of salt, and scramble until firm and no longer runny. Transfer the eggs to a plate, set aside, and wipe the skillet clean.

Add the remaining oil to the skillet, then add the soy chorizo. Break it apart and cook according to the package’s skillet directions. Add the spinach and cook for 1-2 minutes longer, until wilted.

Top the tortillas with the chorizo mixture, then add the scrambled eggs and salsa. Serve.