Prepare the vegan "eggs". In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.
Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
Break the tofu into large pieces with your hands, and add it to a large skillet. Cook over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
Once the tofu reaches a nice texture and gets heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu gets to your desired consistency (some people like to get a little browning on the tofu, while I like to turn off the heat when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with a spoonful of black beans, then load it up with avocado, salsa, and cilantro.