Drain tofu and use paper towel to smash out as much water as possible.

Use a fork to break it apart and crumble it. Sprinkle about a teaspoon of salt and a teaspoon of pepper over the tofu and set aside.

Preheat the oven to 350º.

For the pico de gallo – finely chop the tomato and cilantro. In a small bowl, mix tomato, cilantro, lime juice, sea salt, and pepper.

Drain 1 can of black beans and add to a medium pot. Mix in chipotle pepper and heat until warm.

Mash the avocado and set aside.

Heat olive oil in a skillet on medium. Add crumbled tofu and stir to coat with oil. Add turmeric and remaining salt and mix well. Continue stirring until tofu is heated throughout.

Heat tortillas in the oven for 2-4 minutes.

Now for assembly – spread avocado onto the tortilla first, then spoon beans, then tofu, then pico.

Fold and wrap, slice in half, and enjoy!