Drain tofu and press to remove any excess liquid. Cut into slices. Mix tamari and cumin in a shallow dish, and marinate tofu in this mixture, turning once, for 10 minutes.

Meanwhile, dice onion, garlic, and tomato. Sauté onion, garlic, tomato, coriander, red pepper flakes, and salt for 5 minutes. Add pinto beans and cook 2 more minutes until warmed. Remove to a serving bowl and cover to keep warm.

Quarter Brussels sprouts and cook with apple cider vinegar in the same skillet. Remove to a serving bowl and cover to keep warm.

Remove tofu slices from marinade and cook in dry skillet, browning on both sides and then chopping roughly.

Top tortillas with beans, tofu, sprouts, and sliced avocado.