Tofu Rancheros

To make the scrambled tofu:

1. In a large skillet over medium heat, heat the olive oil. Cook for 3-4 minutes after adding the onion. Toss the tofu into the pan. Cook, stirring gently, for about 10 minutes, or until the tofu stops releasing water and begins to brown on the edges. Meanwhile, in a small cup, combine the broth, black salt, cumin, paprika, and turmeric.
2. Add the broth mixture once the tofu has stopped releasing water. Cook for another 5 minutes, or until the liquid has been absorbed. If it starts to stick, deglaze the pan with another tablespoon of broth and reduce the heat. Cook for 1 minute more after adding the nutritional yeast (if using) and lemon juice. Remove the pan from the heat and cover it to keep it warm.

To make the rancheros:

1. Melt the butter in a small saucepan over medium heat. Cook a tortilla in the pan for about 1 minute, then flip it and cook for another 30 seconds. Cover with aluminium foil and place on a plate. Repeat with the rest of the tortillas.
2. Spread refried beans on top of each tortilla. To serve, top with tofu scramble, salsa, and cilantro. Top with avocado slices, shredded cabbage, radish slices, and/or green onions if desired. Serve immediately with a wedge of lime. Any leftover scramble can be refrigerated in an airtight container for 3 to 4 days.