INGREDIENTS
10 oz
extra-firm block-style tofu, drained
1 tsp
ground turmeric
1 tsp
garlic powder
1/2 tsp
chili powder
1/4 tsp
kosher salt
2 tbsp
water
2 tsp
olive oil
1 cup
sliced red bell pepper
1 cup
sliced green bell pepper
5 oz
soy chorizo, diced or crumbled (about 3/4 cup)
1 14.5 ounce can
fire-roasted diced tomatoes, undrained
1 cup
rinsed and drained canned unsalted pinto beans
10
(6-in.) corn tortillas
2 tbsp
lime juice (from 1 lime)
1
ripe avocado, sliced
1/4 cup
packed cilantro leaves