Add onions, pepper and vegetable stock to skillet and sauté over medium heat until tender – about 5 minutes
Add beans, soy sauce and spices and mix thoroughly. Continue cooking for about 2-3 minutes.
Reduce heat and add in tofu and mix with heated ingredients for an additional 3 minutes. Remove from heat and cover until ready to serve.
Steam heat corn tortillas in microwave (cover with wet paper towel for 25 seconds)
Remove tortillas from microwave and place on cutting board. Using a pizza cutter or sharp knife, cut each tortilla into long strips (1 inch wide) and then cut across each strip in 1 inch increments producing little tortilla squares.
Mix the squares into the tofu scramble and serve. Add diced mango, favorite salsa and a sprinkle of fresh cilantro to each plate.