First, we’ll press the tofu. Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.
Next, over medium heat, sauté the onion, red pepper, and potatoes with a splash of water until they're soft, about 10 minutes. Test the potato and if it’s not soft, continue to sauté until it is. Add the garlic, turmeric, and cumin and stir for another couple of minutes.
When the tofu has drained, use your fingers to crumble it up into small pieces and add it to the sauté pan with the onion, pepper, and potatoes. Stir in the nutritional yeast, season with salt. Taste and add more cumin if you’d like. Remove from heat.
Heat up your refried beans in a saucepan—you may need to add a bit of water to thin if they are too thick. Wrap a few tortillas in a paper towel and pop them in the microwave for about 20 seconds to heat them. You can also heat them up in a dry pan by cooking on medium heat for about a minute.
Spread a layer of your refried beans onto each tortilla. Spoon the tofu mixture into tortillas, and add a few avocado slices. Top with some salsa, sliced green onions, fresh cilantro leaves, and a squeeze or two of lime. I also love to drizzle our Smoky Chipotle Dressing onto these if I happen to have any in the fridge!
If you have some time, make our Creamy Refried Beans for these. Homemade beans are the best! Our Cashew Sour Cream is also delicious on these tacos.