• Cook the Tofu: In a non-stick 10" (25 cm) skillet, heat to medium-low and crumble the tofu into the pan. They should be in bite-size pieces. Sprinkle in the turmeric, and cook on medium low for about 8-10 minutes, drying the tofu out even further, tossing and turning occasionally with a spatula to evenly distribute the turmeric. Some bits may brown a little - this is fine. 
• Add the beans to the tofu, salt, and 1 C (290g) rancheros sauce (see below for instructions) to the pan. Stir gently to incorporate. Add more rancheros sauce if desired. Warm through on medium-low - about 5 minutes, stirring as needed. Taste for salt adjustment. 

For the Rancheros Sauce:

• In a blender, (I use VitaMix) add the fire roasted tomatoes, green bell pepper, onion, garlic, chili pepper, adobo sauce, jalapeños, cumin, sea salt and lime. Pulse ingredients until chunky, about 5-6 times. It's now ready to use in the recipe. 

To Assemble:

• Spoon the tofu mixture into warmed tortillas** or Homemade Crispy Tostada Shells (easy!), place a few slices of avocado alongside the tofu mixture and top with more rancheros sauce and cilantro to taste. 
• Store leftover sauce in the refrigerator for up to a week or in the freezer for up to a month.  Leftover Rancheros Tofu Scramble can be stored in a lidded container, in the refrigerator for up to 4 days.