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Slice the tofu into a few thick slabs, blot them dry with a clean towel, then use a fork to mash them into crumbles.
Set a wide skillet over medium heat, and once it’s hot, swirl in a splash of oil. Add the sweet potato and cook, stirring once or twice, until it starts to caramelize. Test for doneness — if it’s not fully cooked, add about 2 teaspoons water to the pan, cover it (with a lid or baking sheet) and steam them for 2 to 4 minutes, until fully tender. Stir in the scallions, crumbed tofu, and salt, and cook until the pan is mostly dry, about 5 minutes.
Clear a space in the middle of the pan and pour in the maple syrup, sriracha, and water, letting it bubble away for a moment, then stir to coat the tofu. Stir in the beans and let them heat up, then add the greens, cilantro, and nutritional yeast, if using, stirring just until the greens wilt.
Serve hot, with avocado wedges and more sriracha if you like. The cooled leftovers will keep for about 3 days in an airtight container in the refrigerator, and can be reheated in the microwave or a nonstick skillet, until warmed through.