In bowl, toss together tomatoes, red onions, 2 tbsp (30 mL) cilantro, lime juice, jalapeno and 1/2 tsp (2 mL) salt; set aside. In separate bowl, use fork to crumble tofu into small pieces; set aside. In third bowl, beat eggs with 3 tbsp (45 mL) water and 1/2 tsp (2 mL) salt.
Toss tortilla pieces in 2 tbsp (30 mL) oil. Heat skillet on medium-high heat. Sauté tortilla pieces in batches until toasted, about 5 min. per batch. Transfer to baking sheet.
In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Add crumbled tofu to skillet. Cook, stirring frequently, about 5 min. until lightly browned. Stir in half the tortilla pieces, half each of the beans, corn and reserved tomato mixture. Cook 5 min. until heated through. Transfer to serving platter. Keep warm in low oven.
In same skillet, heat remaining oil over medium heat. Add egg mixture. Cook about 2 min., stirring frequently, until soft curds start to form. Stir in remaining tortilla pieces, beans, corn and tomato mixture. Cook, stirring, about 5 min. until eggs are set. Transfer to a second platter.
Top both variations of breakfast scramble with avocado and remaining cilantro. Serve with lime wedges.
Please note nutritional analysis is based on 1/8th of entire recipe, averaged from vegetarian and egg variations.