10 ounce extra-firm block-style tofu, drained
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
2 tablespoons water
2 teaspoons olive oil
1 cup sliced red bell pepper
1 cup sliced green bell pepper
5 ounces soy chorizo, diced or crumbled (about 3/4 cup)
1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
1 cup rinsed and drained canned unsalted pinto beans
10 (6-in.) corn tortillas
2 tablespoons lime juice (from 1 lime)
1 ripe avocado, sliced
1/4 cup packed cilantro leaves
How to Make It
Press tofu with paper towels until very dry. Place on a cutting board; use a fork to crumble. Set aside.
Combine turmeric, garlic powder, chili powder, and salt in a bowl. Stir in 2 tablespoons water. Set aside.
Heat oil in a large nonstick skillet over medium. Add bell peppers; cook 5 minutes or until softened. Move peppers to one side of skillet, and add tofu to empty side. Cook 2 minutes; add turmeric mixture to tofu, and stir to evenly distribute. Cook 5 minutes or until tofu is lightly browned. Gently toss peppers with tofu.
Heat a separate large skillet over medium-high. Add soy chorizo; cook 3 to 4 minutes or until browned. Stir in tomatoes and beans; cook 2 minutes or until heated through.
Working 1 tortilla at a time, heat over medium-high directly on eye of a burner until warmed and charred, about 15 seconds per side.
Place 2 tortillas on each of 5 plates. Top each with 2/3 cup chorizo mixture and 1/2 cup tofu mixture. Drizzle evenly with lime juice. Top with avocado slices; sprinkle with cilantro.