Heat the oil in a large nonstick skillet over medium-high heat.
Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
Add the corn. Cook, tossing, until heated through, about 2 minutes.
Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.
Fill the tortillas with the tofu mixture, goat cheese, and salsa.