Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.
In a large non-stick skillet, place the diced onion and garlic over a medium-high heat. Cover skillet. Watch carefully. If veggies start to stick, add 1 tablespoon water or veggie broth. Stir and re-cover skillet. Cook, stirring often, until vegetables have softened and started to brown on the edges, about 5 minutes
Add soy chorizo, if using, and cook for 2 minutes, stirring often.
Add potatoes to skillet. Turn heat down to medium. Cook until potatoes are fork tender (about 10 minutes), stirring often. Add water as necessary, 1 tablespoon at a time.
Add tamari sauce, and remaining spices and herbs to the skillet. Stir well.
Add tofu to the skillet with the chopped spinach. Fold gently to combine. Cover and warm until the spinach wilts.
Taste and add more seasonings, if desired.
Place the tofu mixture in a covered casserole dish.
Set up a bar with the tofu mixture, tortillas, and optional toppings. Let everyone assemble their own tacos and enjoy!