Drain the extra-firm tofu and gently mash it. In a skillet, heat olive oil over medium heat, adding the mashed tofu, garlic, oregano, cumin, turmeric, salt, and pepper. Sauté until heated through and fragrant, about 5 minutes.

In the same skillet, drizzle in the remaining olive oil and add the black beans along with chili powder and cumin. Stir and cook until the beans are warm, roughly 2 minutes.

Once both the tofu and beans are ready, divide them evenly among your serving bowls.

Adorn each bowl with sliced avocado, halved cherry tomatoes, and sprinkle with pepitas, salsa, scallions, and a squeeze of lime to elevate the flavor!