Pat tofu dry between paper towels. Set aside. Prepare spice mixture and set aside.
Warm a large skillet over medium heat with avocado oil. Once hot, add the onions and peppers. Cook until slightly softened. Crumble tofu by breaking into chunks and drop into vegetable pan. Mix around to let tofu heat through. Evenly distribute the spice mixture and let it coat the tofu and veggies. Let cook until slightly browned about 7-10 minutes, stirring occasionally.
Serve in bowls topped with diced cherry tomatoes, avocado, fresh cilantro and Worthy Spicy Pineapple Turmeric Salsa. If desired, scoop with tortilla chips!