Preheat oven to 180ºC.
Wrap the tofu in a cloth and place a skillet (or something heavy) on it to press the water out.
Mix the garlic with 1 tbsp olive oil then place the mushrooms and tomatoes onto a baking tray and drizzle over the garlic oil. Season with salt and pepper and roast in the oven for 10 minutes or until cooked through.
Meanwhile, heat the remaining olive oil in a pan along with the cumin, ginger, paprika and garlic powder and add the tofu. Season with salt and pepper and use a wooden spoon to crumble the tofu down then scramble for 5 minutes in the spices and plate with the mushrooms, tomatoes, avocado, toast and lime wedges.