Preheat the oven to 425F. Line a small baking sheet with parchment paper and place the grape tomatoes on it. Roast the tomatoes for 13 minutes or so.
Preheat a frying pan over medium heat.
Chop the tofu and use a fork (or your clean hands) to crumble it into bite-sized pieces. Add the crumbled tofu, along with nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper to the preheated pan. Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
Preheat a frying pan over medium heat. Slice the portobello mushroom lengthwise. Transfer the mushroom slices to the preheated pan, and season with chili powder, cumin, salt and pepper. After a few minutes, once the mushrooms have been cooking their juices, deglaze the pan with the lime juice. Mix well. Cook the mushrooms until the lime juice is cooked out. Mushrooms are ready when golden brown.
Heat up the cork tortillas in a pan or under the broiler (watch carefully).
Assemble the tacos with the scramble, mushrooms, tomatoes and avocado slices to serve.