Press water out of tofu by using a tofu press if you have one, or placing the tofu on a plate lined with a few paper towels. Place more paper towels on top of the tofu and place a heavy pan on top for at least 15 minutes.
While tofu is draining, prepare the sauce. Add the spices and add some water until it is a pourable consistency. Set aside.
Chop the potatoes and red pepper. Warm a large skillet over medium heat. Add 1-2 tablespoon of oil and then the potatoes. Season with paprika and pinch each salt and pepper and stir occasionally if sticking. Cover and cook for 10-12 minutes, or until potatoes are softened but still firm.
Add red pepper, season with a bit more salt and pepper, and cover to steam for 5 minutes.
Unwrap tofu and fork it unto small pieces. Don’t over do it.
Move the veggies to one side of the pan using a spatula. Add tofu to the pan to the other side of the pan and cook for 2 minutes.
Add most of the sauce to the tofu and a small amount over the peppers and potatoes. Stir all contents together and make sure the sauce is distributed well. Continue to cook until tofu is slightly browned, about 8 minutes.
Assemble burritos by adding the breakfast scramble, salsa, chopped cilantro, avocado and hot sauce.