Drain water from tofu by placing it on a plate and sitting something heavy like a cast-iron skillet on top of it for about 10 minutes.

Heat tortillas in a skillet over medium heat until each side begins to brown. Set aside.

Heat 1 tsp. olive oil in a skillet over medium heat. Add tofu and crumble with a fork until it looks “scrambled.” Stir in turmeric.

Cook tofu for 5 minutes and set aside.

Wipe out skillet and return to medium heat. Add tortilla chips and top with remaining 1 tsp. of olive oil. Cook for 1 minute and add onion, tomato and cilantro. Stir and cook for 2 minutes. Return tofu to pan, stir and cook for another three minutes.

Spoon mixture into tortillas and top with Monterey Jack cheese, avocado slice and hot sauce (optional).