In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
Add black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
Stuff each potato with tofu scramble. Top with avocado slices and hot sauce.
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.