Preheat the oven to 400ºF or 200ºC and drape the tortillas over 2 rows of the rack of your oven. Bake for 10 minutes or until golden brown. Set aside.
Chop the veggies (red bell pepper, green bell pepper and red onion) and sauté them in a frying pan with some water or oil over medium-high heat for about 5 minutes or until they’re cooked, stirring occasionally. Set aside.
Chop the tofu and use a fork to crumble it into bite-sized pieces.
Place the tofu, turmeric powder and salt in a frying pan with some water or oil, stir and cook over medium-high heat for about 5 minutes or until the tofu is cooked, stirring occasionally. Set aside.
Drain and rinse the black beans and reheat them in the frying pan with some water.
To assemble the tacos, top tortillas with tofu scramble, black beans, some salsa, veggies and finally some avocado slices. Add some lime juice if you want (optional).
Tacos are better fresh, but the ingredients can be stored in a sealed container in the fridge for up to 4 days.
Feel free to use store-bought taco shells or just heat the tortillas in a frying pan and make burritos.
Use your favorite veggies.
You don’t have to use black beans, any other beans or legumes are okay.
Add some black or kala namak salt instead of the sea salt to make the scramble tastes like real eggs.