Have two or three serving bowls out and ready to fill.
Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant - about 1 minute. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Divide scrambled tofu between bowls.
Heat the beans. Return skillet to burner. Add remaining 1 teaspoon oil. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired. Transfer to bowls.
Finish assembling bowls. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppings and serve.
I love this as a make-ahead breakfast. I store individual portions of the tofu and black beans in the refrigerator (it keeps for about 3 days), then heat it up and top with toppings. So easy!