• Preheat the oven to 400 degrees F.

Make the potatoes.*

• Finely chop the potatoes and toss with 2-3 teaspoons of oil and 1/2 teaspoon each of salt and pepper, tossing well to coat. Place on a baking sheet and roast for 30 minutes until crispy.

Make the scramble

• Heat the remaining tablespoon of oil in a skillet, then add the onion and pepper. Cook, stirring often, until onion is cooked through, about 8 minutes. Crumble the tofu between your hands into the skillet, it should look "scrambled" Add the remaining 1/4 teaspoon salt, turmeric and paprika. Stir to combine and continue to cook over medium heat until warm, about 5 minutes.
• Add the black beans and stir to combine. Taste, adjusting seasoning as needed. 

Assemble

• Start with a warmed tortilla (heat it in a dry skillet for 1-2 minutes per side). Layer the tofu scramble, black beans and the roasted sweet potatoes. Top with the avocado salsa verde.