Prepare the tofu by draining the excess liquid from the tofu and using a towel to remove the excess brine.
Heat the olive oil in a large pan over medium heat.
Break up the block of tofu into a crumble with a fork, your hands, or a potato masher, and add it to the pan.
Add the seasonings to the tofu "egg" and mix until the tofu is evenly coated - add in the nutritional yeast, turmeric powder, garlic powder, chili powder (or paprika), salt, pepper, and ground cumin.
Drain and rinse the black beans. Once the tofu is well coated, add the black beans to the tofu. Cook the black beans and tofu crumble for about 4-5 minutes.
While the black beans and tofu scramble are cooking - heat up the tortillas. Either in a pan with a little bit of oil and panfry on both sides or in the oven on a baking sheet with a little bit of oil spread over each tortilla. Bake at 350°F (177°C) or on broil for something quick.
The spinach only takes a few minutes to cook down, add to the black beans and tofu scramble, and cook and stir for an additional 3-4 minutes until the spinach starts to wilt.
Once the black bean spinach tofu scramble is done and your corn tortillas are ready, load up your vegan breakfast tacos and top them with your favorite taco toppings.