To prepare the tofu, wrap the block in a few paper towels then rest a skillet (or something else with some weight) on top to help press out excess liquid. Crumble the tofu into medium chunks with your fingers, then gently squeeze out any remaining liquid with a clean dish towel or paper towel.
Heat the oil in a medium-large skillet over medium heat.
Add the tofu and reduce the heat to medium-low, stirring occasionally for about 5 minutes or until starting to lightly brown.
Add the cumin then cook for one minute.
Gently stir in the corn and bell peppers, then cook for one minute more.
Fold the beans and sauce into the pan, then bring to a low simmer, stirring occasionally.
Stir in the hot sauce, lime juice, and salt, to taste.
Gently simmer for two minutes, then remove from heat and fold in the pepitas and cilantro.
Scoop the scramble in a bowl then top with avocado and fresh tomato.
Serve with lime wedges and hot sauce.
