Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using a fork. Until crumbly.

Heat oil in a large skillet over medium heat. Add the onions and peppers and cook until soft, about 4 minutes. Stir often to prevent sticking.

Stir in the coriander, cumin, garlic powder and salt and cook for about 1 minute. Stir in the crumbled tofu, turmeric, and sun-dried tomatoes, along with 2 tablespoons water, and cook for about 2 minutes.

Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. Toss a handful of cilantro and enjoy!