Roughly mash tofu in a bowl. Season with Tumeric and a little salt and pepper.
Heat large skillet over medium-high heat with 2 tsp oil. Add potatoes and cook until slightly browned, season with salt and pepper. Add vegan butter and smoked paprika. Continue to cook until crispy, approximately 2 to 3 minutes. Remove from pan to a large bowl.
Cook chorizo in the skillet until browned, approximately 5 minutes. Remove from pan and add to bowl with potatoes.
Add a little oil to skillet. Cook onions, peppers, and corn until softened, approximately 5 minutes. Season with salt and pepper. Remove from pan and add to bowl with potatoes and chorizo.
Add a little oil to skillet and cook tofu undisturbed for 5 minutes. Stir and continue to cook, stirring occasionally for another 5 minutes. Add black salt (optional).
Return potatoes, chorizo, and vegetables to skillet. Stir to combine and cook until heated through approximately 1 minute. Remove skillet from heat. Stir in cilantro.
Serve topped with avocado slices. Add vegan sour cream if desired.