Crumbles of soft tofu, tinted yellow by turmeric, help re-imagine a Mexican scramble. Avocado cuts the serrano heat.
Heat oil in a medium skillet over medium heat. Add garlic, chile, and scallion whites and cook until tender, about 2 minutes. Add spices and cook until toasted, about 1 minute. Stir in tofu and beans and cook, stirring, until heated through, about 4 minutes. Season with salt and sprinkle with scallion greens. Remove from heat.
Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with tofu scramble, avocado, and Cotija.