Roast the potatoes and red onion: Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper. On the prepared baking sheet, spary the potatoes with 1 tsp olive oil and toss with salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.

Make the scrambled tofu: Preheat a large, heavy bottomed pan over medium high heat. Saute the white onion and garlic in 1 tsp olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu – it should be a nice bright yellow. Add 1 Tbsp lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble.

Make the avocado salsa: In a medium mixing bowl, mix together the tomato, jalapeno, cliantro, 1 Tbsp lime juice, and a pinch of salt. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.

To assemble, layer the tofu, potatoes, beans, and salsa, and repeat. Garnish with cilantro, and (optional) sour cream and cheese.