Begin sautéing the crumbled tofu in a large frying pan. Sprinkle in the turmeric. This is mostly to give the tofu a nice yellow color, so mix that in well. Add a pinch of cinnamon.

In another frying pan, preferably a nonstick one, dry-toast the cumin seeds over medium-low heat, stirring constantly until they just begin turning brown and start to smell nice and cumin-y. Pour the oil for sautéing into the already warm pan and add the onion, garlic, bell pepper, and mushrooms. When the vegetables are crispy-tender add the black pepper and tamari to taste and the finely chopped jalapeño. Sauté for another minute or two, then dump the vegetables in with the tofu and mix together. Adjust the seasonings and sprinkle on the fresh parsley or cilantro.

In another dry frying pan, preferably a nonstick one, or on the open flame of the burner on a gas stove if you have one, lay down each tortilla shell and heat on both sides until just warm, paying close attention so you don't burn anything. Put some filling in the warmed tortilla, and fold it around the tofu.

Top with salsa, and serve with slices of avocado.